Bionic breakfast sausages
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raw bulgur wheat*, cooked |
| ¼ | cup | Gluten or whole wheat flour |
| 1½ | teaspoon | Ener-G egg replacer mixed well with 2 T. water |
| 1 | tablespoon | Nutritional yeast |
| 2 | tablespoons | Tamari |
| 1 | teaspoon | Dried basil leaves |
| ½ | teaspoon | Poultry seasoning |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Crushed dried red pepper flakes |
Directions
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2½ cups
water and one teaspoon salt. Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes. Remove from hat and let stand for 10 minutes
before using.
In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well. Add nutritional yeast to egg replacer and water; mix into bulgur mixture. Add
tamari and the rest of the seasonings, mixing well.
Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.