Date: Wed, 24 Apr 1996 11:57:13 -0400 From: email@example.com (Linda) A couple of weeks ago someone posted a request for a recipe for vegetarian breakfast "sausage". Well, a few days ago (funny how synchronicity works, isn't it?) my mother passed along the following recipe, adapted from a WWII-era recipe for meatless sausage.
Mix all ingredients well and form into four 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 3 cups of vegetable stock, or 3 cups of water mixed with a veggie boullion cube. 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 to make the patties properly. If you pack them too tightly, the middles will become glutinous; if they are not packed tightly enough they will fall apart. Doubling the recipe works well. 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. FATFREE DIGEST V96 #114 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (2264g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 51 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 15522.2mg||535 %|
|Potassium 449.4mg||12 %|
|Total Carbohydrate 80.1g||24 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 71.1g|
|Protein 18.8g||27 %|
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Calories per serving: 439
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