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Breakfast Sausage

I am savory breakfast 10000000000%. Savory with a bit of maple syrup and some hot sauce, to be honest. Of course I buy ready made sausages and burgers, but dang if making it myself isn’t better! And the very best breakfast sausage recipe out there is by the one and only, Miyoko Schinner.

Miyoko is the founder of Miyoko’s Creamery, author of many books, most notably Artisan Vegan Cheese and the kitchen changing The Homemade Vegan Pantry. Her pantry book is essential for anyone who aspires to a more zero-waste kitchen, a DIY ethic or who simply loves to putz in the kitchen. Also, it’s definitely for those who love good food, made with real ingredients you can buy at the grocery store and transform into nourishing and delicious foods. Miyoko gave us permission to share the recipe with you here (THANKS!!!) but we would also be delighted for you to purchase either of her books from us! Support small vegan businesses who are supporting other vegan businesses! Woo! Enjoy the video and PLEASE make the sausage because I know you will enjoy it too!

Sausage Spice
Keep this on hand for not only sausages but also pot pies, stews, tofu, tempeh and “meat” pies. You can easily double this if you like, since it keeps forever.

3 tablespoons rubbed sage (not ground)
1 tablespoon ground white pepper
1 tablespoon paprika
1 tablespoon dried thyme
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon dried savory (or more thyme if you can’t find savory!)

Combine all of the spices in a jar and mix well.

Marvelous Breakfast Unsausages

1/2 cup bulgar wheat
1 cup boiling water
1/4 cup olive oil or water
2 cups diced onion
2 cups sliced mushrooms
4 or 5 cloves garlic, sliced
3 tablespoons soy sauce
2 tablespoons white or chickpea miso
1/2 cup water or broth
1 tablespoon sausage spice mix
1 1/2 – 1 3/4 cups vital wheat gluten

Add the bulgar wheat to a small heatproof bowl. Pour the boiling water over the bulgar wheat and cover with a lid or plate. Let it soak while you prepare the other ingredients.

Heat the oil or water (for oil free) in a large skillet and saute the onion until fairly tender. Add the mushrooms and saute until wilted. Transfer to a food processor or blender and add the garlic, soy sauce, miso, water and spice blend. Pulse until a slurry with a bit of texture is formed; it does not need to be completely smooth. Put the slurry in a large bowl.

Drain the bulgar and add it to the slurry. Mix in the wheat gluten to form a soft dough. The more gluten you use, the chewier the sausage will be. Divid and then roll the mixture into two fat logs. Prepare two pieces of aluminum foil that are several inches larger than the logs. Wrap around the logs, closing ends tightly (like a tootsie roll). Place both logs in a steamer and steam for about 1 hour. They will be soft at first but will firm up considerably when they cool. To serve, slice and saute on both sides.
Makes 6 – 8 servings.

By Michelle Schwegmann

Hi! I am Michelle. I am 1/2 of the creator of Herbivore and 1/2 of the creator of Ruby! Ha. I love to cook, I love veganism, learning, making mistakes and making food for people. I am a talker. I'll keep you way longer than you intended. Give me five minutes and I'll tell you all about Portland and this gorgeous Oregon home of ours. I'm all about the beach. Let's GO!

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