Welcome to Imma Starving Artist!--a series where we explore foods from times of hardship! This one hails from WW2--it's a meatless sausage that will blow your mind! Rolled oats, eggs, herbs & spices and a little technique make up a stunningly realistic sausage substitute. Can be made vegan by using 6 tablespoons of aquafaba in place of eggs. Thank you to the channel imstillworkin for the inspiration!
Printable RECIPE: icookandpaint.com/meatless-sa...
Ingredients
1 cup rolled oats, quick or large flake
2 teaspoons poultry seasoning OR 1/2 teaspoon sage, 1/2 teaspoon thyme, 1/2 teaspoon rosemary and 1/2 teaspoon oregano
1 teaspoon paprika
1 teaspoon fennel seeds, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red chili flakes (optional)
2 teaspoons parsley flakes
3/4 teaspoon salt
1/4 teaspoon black pepper
2 eggs OR 3 egg whites OR 6 tablespoons aquafaba
2 cups water
1 boullion cube or 2 teaspoons soy sauce
Instructions
In a medium bowl combine oats with poultry seasoning (or sage, thyme, rosemary and oregano), fennel seeds, paprika, onion powder, garlic powder, red chili flakes (if using), parsley flakes, salt and pepper. Set aside.
In a separate bowl, beat eggs. Add to oat mixture and stir well to combine. Allow to rest for 30 minutes. Oats will hydrate and mixture will be easier to form.
In a medium saucepan, bring water to a boil. Add boullion cube or soy sauce. Remove from heat and set aside.
Form oat mixture into 4 or 5 patties. In a medium skillet, heat 3 tablespoons oil on medium and fry patties until golden, 1-2 minutes. Flip and brown the other side.
Reduce heat and add hot stock. Allow patties to come to a boil then reduce to a simmer. Cover and allow to cook for 20 minutes.
Discard stock or save for gravy. Return pan to medium heat and add a little more oil. Fry the patties a second time, flipping after a minute or two. Remove and serve immediately.
Follow my FACEBOOK here: / icookandpaint
Follow my INSTAGRAM here: / icookandpaint
#icookandpaint #meatless #sausage