These smoky and sweet breakfast sausages are infused with warm spices and maple syrup. They can be served alongside pancakes or stuffed inside a hearty breakfast sandwich. You can even freeze them for later! Then the links can be defrosted and pan-fried whenever you're craving some smoky-sweet breakfast sausages.
Smoky Maple Veggie Sausages [Vegan]
8 sausage links
- 1 large roasted shallot
- 1/2 cup sweet potato purée
- 2 tablespoons maple syrup
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Salt and pepper
- 3/4 cup cold vegetable broth
- 1 1/2 teaspoons liquid smoke
- 1/2 cup oat flour
- 1 cup vital wheat gluten
- Prepare your steaming equipment, such as a saucepan with a steamer insert and lid.
- In a blender (or food processor), combine the roasted shallot, sweet potato puree, maple syrup, thyme leaves, fennel seeds, ginger, cinnamon, cloves, and a good pinch of salt and pepper. Process until very well combined, scraping down the sides of the blender (or processor) as needed.
- Transfer the mixture to a large bowl. Pour in the vegetable broth and liquid smoke, and mix until completely combined.
- Add the oat flour and vital wheat gluten. Mix until fully incorporated, using your hands if necessary, until the mixture forms a thick, moist dough.
- Knead the dough for about 1-2 minutes to develop the gluten, which creates a chewier sausage. Omit this step if a softer sausage is desired.
- Divide the dough into eight equal pieces. Roll the first piece of dough into the shape of a sausage link, and place on a sheet of aluminum foil. Roll the dough up in the foil and twist the ends. Repeat with the remaining pieces of dough.
- Steam the sausages for 35-45 minutes, or until they feel relatively firm to touch. Cool for 5 minutes before removing the foil.
- Preheat a skillet over medium heat. Spray with cooking oil, or add some olive oil. Cook the sausages in the skillet for approximately 2-5 minutes, turning occasionally, to brown the outsides. Alternatively, slice the sausages first, and cook the slices for 1-2 minutes on each side.
- Serve warm. Leftover sausages can be stored in the refrigerator or frozen.
Recipe inspired and adapted from Isa Chandra Moskowitz