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Savory Breakfast Sausage

  • Prep Time:
  • 20 min
  • Cook Time:
  • 10 min
  • Yield:
  • 4-6 patties

Get ready for a serious upgrade to your breakfast routine! These patties deliver all the taste and satisfaction of traditional sausage with no meat, eggs, wheat or soy. Spiced just right and kissed with a touch of maple, these are a great addition to any breakfast or brunch. You’re going to love how they cook up golden brown and crisp in the pan, with a tender, meaty, satisfying chew. Easy, homemade, vegan, gluten and soy-free breakfast sausage… anything is possible with Longève. (*Note: This recipe uses psyllium husk, a fiber supplement that can be found at many natural food and grocery stores. Whole-flake psyllium is ideal in this recipe as a binding agent. If using powdered psyllium, use half the amount.)

View PDF version with nutrition facts.

Ingredients

Plant-based Protein Crumbles

Unseasoned

Buy
  • ¾ cup Longève Plant-Based Protein Crumbles-Original
  • 1 tsp. vegetable bouillon powder
  • 1/2 tsp. each, minced fresh sage, rosemary and thyme (or 1 teaspoon poultry seasoning)
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • 1/8 tsp. ground nutmeg
  • ¼ tsp. salt
  • 1 pinch black pepper (or to taste)
  • 1 pinch cayenne pepper (or to taste)
  • ½ cup hot water
  • 1 Tbsp. vegan Worcestershire sauce (or coconut aminos for soy-free)
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. maple syrup
  • ½ tsp. liquid smoke
  • 1/3 cup quick rolled oats
  • 1 Tbsp. ground flax meal
  • 2 tsp. psyllium husk, whole flake (see note)*
  • Vegetable oil for pan-frying

Instructions

  1. Measure all the dry spices into a mixing bowl, whisk in the the hot water, Worcestershire sauce (or coconut aminos), oil, maple and liquid smoke. Stir in the Longève Plain Plant-Based Protein Crumbles and let stand 5 mins.
  2. Meanwhile, grind the oats in a blender, food processor or spice grinder to a coarse flour. Add this, along with the flax meal and psyllium husk to the soaked Longève and mix well. Let stand 10 – 15 mins so the liquid is fully absorbed, and the mixture sets into a stiff cookie dough-like consistency.
  3. Divide the mixture into 4 approximately ¼ cup portions, and form into round, flat sausage patties, about ¼ - ½” thick.
  4. Heat a non-stick pan with vegetable oil and fry each patty until nicely browned on each side, about 2-3 mins per side. Remove from pan and let cool slightly before serving.

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