Recipe: Vegetarian Breakfast Sausage (using oatmeal) and Vegetarian Sausage with Leek Casings

VEGETARIAN BREAKFAST SAUSAGE

Doubling the recipe works well.

1 cup uncooked oatmeal
3 egg whites (or the equivalent of 2 eggs of egg substitute)
1 tsp ground sage
1 tsp ground fennel seed
Dash ground rosemary, dried parsley, and dill
Salt and black pepper, to taste
3 cups of vegetable stock (or 3 cups of water mixed with a vegetable bouillon cube)

Mix the oatmeal, egg whites and seasonings together well. Form into 4 patties.*

Brown in a non-stick skillet (this has a tendency to stick, so you might want to use a light spray of non-stick cooking spray).

To the skillet add vegetable stock. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.

Remove patties from liquid, and re-brown before serving (they should be very dark brown and a little crispy on the outside).**

The leftover liquid can be thickened with a little flour to make a nice gravy to pour over the "sausage".

*The trick to this recipe is in making the patties. If you pack them too tightly, the middles will become glutinous; if they are not packed tightly enough they will fall apart.

**If you're not going to use the patties right away, do not re-brown after boiling; save the re-browning for just before serving. They will keep several days in the refrigerator.

Makes 4 patties
Source: Michelle Leberte, 1996

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VEGETARIAN SAUSAGE

6 oz carrot, chopped
4 oz onion, chopped
Oil, for frying
4 whole leeks, white and green part (about 8 oz)
12 ounces cooked or canned mixed beans
2 oz wholewheat breadcrumbs
Salt and pepper
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried basil
2 egg whites
2 pints vegetable stock
Orange marmalade (for serving)

Saute the carrot and onion in a little oil without coloring.

To make the casings blanch 4 leeks and refresh. Carefully push out the leeks from the center leaving the skins whole; set aside.

Place the carrot and onion mixture in a food processor and add the mixed beans, breadcrumbs, herbs, seasoning and egg whites. Mix thoroughly in the processor.

Carefully fill the leek skin with the bean mixture. Wrap in cling film and then in foil. Cook slowly in the oven for 10 minutes.

Remove from the oven, remove foil and film and fry off in a hot pan with a little oil to brown.

Reduce the stock and serve with the sausage.

Serve with onion marmalade.