Sunday, June 12, 2011

Herbed Breakfast Sausage Patties

I bought the Vegan Diner: Classic Comfort Food for the Body & Soul.  I received it a couple of weeks ago, but haven't made anything out of it.  Today, I decided to make Herbed Breakfast Sausage Patties.  I don't know why I wanted to make it as I've never been a big breakfast sausage fan, but I was looking for a tofu breakfast scramble and it just sounded good when I ran across the recipe.

This sausage dough was incredibly easy to make.  I loved the fact that all but 3 ingredients were whisked together. Then I only had to whisk the water, olive oil, and soy sauce (I used low sodium Tamari) and just stir it into the dry ingredients with a fork.
I used a coffee scoop to measure out the dough into 1/8 cup increments.  I don't have a small burger press, so I just used my hand to flatten the dough mounds into patties.  They came out fine.  I think part of the charm of breakfast sausage patties is that they aren't perfect patties when made at home.
I used my Wolfgang Puck Rice Cooker with the 3 stainless steel steamer trays to steam the patties.  I steamed the patties in the top steamer tray for 10 more minutes after removing the patties in the lower trays just to make sure they were done.  This rice cooker was an excellent investment and relatively cheap.  I only paid $50 for the entire set.  At the time of purchase, I had no idea I would stop eating meat and would use it repeatedly to make steaming seitan a snap!
So, the recipe says to let the sausage patties cool completely before removing them from the foil.  Then, the patties should be refrigerated, preferably overnight, before pan frying and consuming.  I removed the patties from the steaming trays and put them on a cookie rack to cool.
OK, did you think that I would make these on a Sunday morning and follow the directions exactly?  Ummm ... NO! :)  Hey, it was Sunday morning.  What better time to eat breakfast sausage????
I threw one into my trusty skillet and browned it to perfection.  One thing I did learn from browning these is that it would have been better if I had used a flat surface, instead of my hand, when forming the patties.  While the bottom of the patties is flat, the tops are not making it brown unevenly on one side.  Of course, that did NOT affect the taste.
Herbed Breakfast Sausage with Pancakes and Earth Balance
I asked my oldest son if he wanted a vegan sausage patty.  His response was exactly one word, "YUCK!"  However, he did say that the sausage patties smell like regular sausage patties and he didn't know how that was possible.  :::chuckle:::  My response, you ask?  I replied, "That's because I'm a great cook!"  He agreed.

This recipe actually yielded 15 sausages for me.  I think using the coffee measuring cup helped with that.  The sage flavor is very strong.  I thought with adding 1/2 teaspoon of red pepper flakes, the sausages might be too spicy, but they aren't spicy at all.  It's been years since I had breakfast sausage, but from my memory, these taste close.  I'll definitely be freezing the dozen I have left for future use and I'll definitely make this recipe again.  It's easy, quick, and yields great results!

A post blog entry note:  I did a nutritional analysis on these patties based on the 15 that I got from the recipe.  The results are per patty:  61 calories, 13 from fat; 1g fat; no saturated or trans fats; no cholesterol; 226mg sodium; 5g carbohydrate, 1g fiber; 7g protein.

1 comment:

  1. These sound good. I have made vegan sausage but not breakfast sausage. You got me thinking. How do you like this book?