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Spicy Italian Sausage

  • Prep Time:
  • 20 min
  • Cook Time:
  • 15 min
  • Yield:
  • 4 sausages

These 100% plant-based sausages deliver big, bold, authentic flavor – without gluten or soy. They said it couldn’t be done… but Longève Original Plant-Based Protein Crumbles (and some clever use of pantry items) makes it possible! They cook up golden brown and crisp, with a meaty, tender interior. They can be enjoyed whole, sliced or crumbled in any of your favorite old-world Italian recipes.
* Note: Psyllium husk is 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.


Plant-based Protein Crumbles


  • 1 ½ tsp. Italian seasoning
  • ½ tsp. salt
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1 tsp. paprika
  • ¼ tsp. crushed red chili flakes (or more, to taste)
  • ¼ tsp. black pepper (or more, to taste)
  • ¼ tsp. fennel seed, toasted and crushed
  • 1 Tbsp. tomato paste
  • 1 Tbsp. olive oil
  • 2/3 cup water, boiling
  • 1 cup Longève Original Plant-Based Protein Crumbles
  • 2 Tbsp. quick-cooking rolled oats
  • 1 Tbsp. psyllium husk, whole flake (see note)
  • 2 Tbsp. cornstarch
  • Olive oil for cooking


  1. In a mixing bowl, combine Italian seasoning, salt, onion powder, garlic powder, paprika, chili flakes, black pepper and fennel seed. Whisk together the tomato paste, olive oil and boiling water. Whisk the liquid mixture into the spices, stir in the Longève crumbles and let stand 5 minutes to rehydrate.
  2. Pulse the quick oats in your food processor a few times to grind them into a coarse meal. Be careful not to over-process into a flour. Remove oats from food processor and set aside.
  3. Add the rehydrated Longève mixture to the food processor and pulse about eight to ten times to chop the Longève roughly. This will help make the sausage denser and more bound, but do not over process; you want retain the meaty texture of the crumbles. Transfer the Longève back to the mixing bowl and fold in the psyllium husk, ground oats and corn starch. Let stand ten to fifteen minutes to ensure all the residual moisture has been absorbed.
  4. Shape the mixture into four sausage links, about one inch in diameter.
  5. To cook, heat one to two tablespoons olive oil in a heavy, non-stick or well-seasoned cast iron skillet over medium heat. Add sausages and cook for eight to ten minutes, turning frequently to achieve a deep, golden brown color all around. If the heat is too high the sausages will brown too quickly and may be too moist inside. Make sure to cook thoroughly at a moderate temperature.
  6. Remove from pan and let rest for a few minutes before enjoying as is, or in your favorite recipes.

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