You really can make some delicious plant based sausages that taste like the real deal. The texture is amazing. It uses simple pantry ingredients so you can most likely make these right now.
What would brunch be like without a little breakfast sausage? This recipe was posted by Kerry Blumenthal on the private facebook page for Chef AJ’s Ultimate Weight Loss program. She gave me permission to share it here with you. Let me tell you that this recipe is amazing! Seriously it tastes like sausage and it has a great texture to it as well. They freeze well and are good for travel or for hiking and bike riding. I have tweaked the recipe a little bit to suit my taste buds and you can do the same. I eliminated the sweetener it called for because it doesn’t need it and added fennel and red pepper flakes because I like those flavors. The original recipe also called for quick cooking oats which I don’t buy so I use old fashioned oats and it works great. You are going to love these!
You might also like how this same recipe can be used to make Darn Good Sausage Links.
Breakfast Sausages
Equipment
- Saucepan & Skillet
Ingredients
- 2 cups water
- 2 cups old fashioned oats
- 1/4 cup ground flax seeds I like golden flax it is milder in flavor
- 1/3 cup nutritional yeast
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 rounded Tablespoon – sage
- 1 rounded Tablespoon Italian seasoning mix
- 1 teaspoon fennel seeds
- 1/4 – 1/2 teaspoon red pepper flakes
Instructions
- Put spices, nutritional yeast and ground flax in boiling water in a medium size sauce pan on the stove, stir, add oats and stir while cooking until it starts to come together and looks like a “hot mess.” This takes a couple of minutes because the oats need to cook.
- Once it comes together you can form the mixture into 12 patties. I like to use a plastic lid lined with plastic wrap to make perfectly shaped patties. You can see the technique here.
- Preheat a large non stick skillet over medium heat and brown the sausages on each side about 4- 5 minutes per side. It’s important to let them get brown before you try and flip them. If they aren’t cooked enough they will stick and tear apart. Set the timer for 4 minutes and don’t peek until the timer goes off. If not brown enough let them cook a little longer. After browning on both sides remove from pan.
- (If you prefer to oven bake them the original directions say to line a baking pan with parchment paper, place formed patties on the prepared pan and bake at 350 for 20 minutes, flip and bake 10 more minutes.)
- These can be refrigerated or frozen. Heat up in a skillet or microwave or the toaster oven. Great crumbled over a salad or a baked potato with a little marinara sauce for a pizza flavor. Crumble over some zucchini noodles with some marinara sauce. Lots of possibilities for creative munching!
- Recipe adapted from Kerry Blumenthal's recipe.
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How much water?
Ingredients
2 cups water
2 cups old fashioned oats
1/4 cup ground flax seeds I like golden flax it is milder in flavor
1/3 cup nutritional yeast
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 rounded Tablespoon – sage
1 rounded Tablespoon Italian seasoning mix
1 teaspoon fennel seeds
1/4 – 1/2 teaspoon red pepper flakes
These sausages are in our weekly rotation. We freeze them to airfry at breakfast. Then we put nutritional yeast and homegrown broccoli sprouts and Siracha on top. They are delicious.
Thank you Jill. Your meal idea sounds amazing – thank you for sharing it and for your feedback!
Just saw your post and went right to the pantry. These are delicious. I made according to the recipe without fennel or red pepper and used a nonstick pan.
Hi Barbara,
I am so glad you tried the recipe and liked it.
Happy Cooking,
Tami
What was the original sweetner in this recipe? Maple syrup?
Yes I believe it was maple syrup. Date syrup works too.
These sausages are amazing–delicious and so easy to make! Thank you, Tami
As soon as I can get some brown rice wrappers, I will try the links, too. 🙂
HI Heather,
I am delighted to know you liked this recipe.
Happy Cooking,
Tami
I have made her recipe but, Brilliant addition of spices. I may add some miso ( still like my salt).
Is there anything I can substitute for the flex because I don’t have any in the house at the moment? Thanks so much as always for your wonderful recipes.
When I googled it I found this article.
https://www.leaf.tv/articles/substitute-for-ground-flaxseed-in-recipes/
It looks like ground chia seeds might work. I have only tried the recipe with ground flax so I can’t say how it will turn out. But I think if you have chia seeds it’s worth a try.
Let me know what you try and what the results were. Happy Cooking, Tami
I made these today and they were better than expected! I followed the recipe exactly except for garlic (don’t like it!) and did them in the oven. The only spice I would add is a little salt. Thank you for this recipe!
You are welcome – I’m glad you enjoyed the recipe!
Do you leave the fennel seeds whole or grind them up?
I leave them whole but you could grind them up if you wish.
I tried and like !!!! Thanks even my husband likes he said good 😄
These are really tasty! I tried baking and browning in the skillet. The skillet is definitely the better method! Thank you!
HI Claire,
I am so glad you enjoyed this recipe.
I am new to this…I am not a fan of the taste of nutritional yeast, can I reduce amount or substitute something else?
Hi Debbi,
You could leave out the nutritional yeast and add an equal amount of oats to replace it. You may need to boost the other flavorings but how much will be up to you.
Recipes are just ideas and we can modify and change them to suit our own personal taste preferences.
Happy Cooking!
For me, sausage goes with pancakes, but tired of buying them, I gave this recipe a try. WHAMO! This one hit the Sausage Jackpot! Tami, I just had to comment kudos to you for getting those spices and flavorings absolutely perfect. I did change them up a bit in ways you would not approve, and in other ways you might like as well. Added a couple pinches of salt, red pepper flakes, and used olive oil in my pan (guessing a couple Tbsp) to get the browning that looks like yours. When I used a dry pan, I just got burned spots on the patties, so ?? Well that’s how it went and I’m not gonna lie about it! I do not think, in the end, that it needed the salt. Next time I’ll leave that out.
Thanks for this recipe!
Tami, do you think these sausage patties could be used as sausage crumbles instead of patties. I’d like to brown them in a skillet and add them to hashbrowns do you think that could be done?
I’ve never tried them that way but it’s worth a try! Let me know how it turns out.
Happy Cooking!
An amazing recipe and so very satisfying. We now make these regularly and freeze them! I’m going to experiment with adding some smoked bits of apples or dates to see the results. Thanks as always for wonderful recipes!
I’m so glad you like this recipe. You variations sound delicious!
I’ve been missing real sausage patties since becoming vegetarian and store-bought vegetarian patties are so full of oils. I was so happy to find this recipe! The only thing I didn’t like is the patties look like oatmeal cookies. For my next batch, I’m going to make 2 cups of cooked oatmeal, which I’ll combine with a cup of quinoa for extra protein. I’m going to reduce the sage and increase the fennel seeds which I’ll grind into a powder. Thanks for the inspiration.
I started first making these about 3 or 4 years ago when I first started wfpb’ed. They are great! I still make them. I started making them this afternoon and they are cooling before I make patties or links. Thank you for sharing this recipe!
That is so nice to know Janice! Have a beautiful day!
I loved this recipe! It is so easy and easy cooking is just what I love. I slightly altered it by adding ground walnuts after the cooking step, and some soya sauce and black pepper in the 1st step. . The walnuts added a bit of a bite, just as you would have in sausages, and some more nutrients. For a 4 servings recipe I added 6 walnut halves.
It sounds wonderful – thank you for sharing your tips!
I love this recipe. I’ll be making it Saturday with tofu scramble and hash browns.
Thank you for all the wonderful recipes and videos!
You are very welcome. Enjoy a delicious breakfast!
These are SOOO good. I make them every week as part of my batch cooking. Thank you Tami for another great recipe, and Thank you for all you and Tom do. ❤❤
Susanne,
Thank you for the feedback – I love that you are making these every week. Tom and I love that we get to share all about this amazing lifestyle. We are so grateful for people like you in the plant based community that take time to share feedback with us. Live Well, Tami
These are so tasty! And so easy!
Thank you Jessica! That means so much to me. Happy Cooking!