I love those little frozen veggie sausages that come in a box. I don’t love buying frozen food from a factory, though. I’d much rather make it myself.
My first try at making my own sausages was this recipe. It was good! But it wasn’t what I was craving, exactly. I tweaked the spices a bit, and it was closer, but still not quite right. Then I decided that the large amount of wheat flour in the original recipe, being used as a binder, was the problem. It seemed to be muting the spices too much.
I tried one more time, using a mashed potato and some chickpea flour in place of the wheat flour. This version is a bit more delicate than the first ones I made, and as such they need to be baked instead of pan-fried. But the flavor? Nailed it.
These use the Italian Sausage Spice Mix that I posted yesterday, but with the addition of sage, they taste like regular breakfast sausage, and they were exactly the flavor I was craving. Now I just need to find a biscuit recipe I love and I will have achieved breakfast nirvana.
- 1 medium potato, about 8-ounces
- 3/4 cup tvp
- 2 cloves garlic, put through a garlic press
- 1/2 teaspoon liquid smoke
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon molasses (not blackstrap)
- 1 teaspoon Italian sausage spices
- 1 teaspoon sage
- 3/4 cup boiling water (I used water left over from steaming the potatoes)
- 2 tablespoons chickpea flour
Peel potato and dice into 1/2-inch pieces. Steam until tender, about 10 minutes. Transfer to a bowl and mash very well with a potato masher (lumps of potato will make these crumble.)
Combine the tvp, garlic, liquid smoke, soy sauce, olive oil, molasses, Italian sausage spices, and sage in a medium bowl. Pour boiling water over the top. (I used water left over from steaming the potato.) Set aside for 5 minutes so that the tvp will absorb the water.
Oil a baking sheet. Preheat oven to 375 F.
Stir the mashed potato and chickpea flour into the tvp. Turn the mixture out onto a cutting board and press to about 1/2-inch thickness. Use a 2-1/2-inch biscuit cutter to cut sausages. Carefully transfer to the baking sheet and repeat with remaining sausage dough.
Bake for 20 minutes, turning over after 10 minutes.