Vegan Breakfast Sausages

Easy stovetop sausages—great for breakfast and brunch

From Tami’s Nutmeg Notebook who adapted it from Kerry Blumenthal.
Makes 12 patties

1. Put the spices, nutritional yeast and ground flax in boiling water in a 2-3 quart sauce pan on the stove, stir, add oats and stir while cooking until it starts to come together and it looks like a “hot mess”. This takes a couple of minutes because the oats need to cook.
2. Once it comes together you can form the mixture into 12 patties. I use a plastic lid, or large-mouth canning jar lid, lined with plastic wrap, to make perfectly shaped patties. Press the mixture into the lid, then pull a corner of the plastic wrap to release the patty. Watch my cooking YouTube video by the same name. Find videos on nansimonsen.com and use the cooking show link.
3. Preheat a large non-stick skillet over medium heat and brown the sausages on each side about 4-5 minutes per side. It’s important to let them get brown before you try to flip them. If they aren’t cooked enough they will stick and tear apart. Set the timer for 4 minutes and don’t peek until the timer goes off. If not brown enough let cook a little longer, but not so long that they dry out. Remove from the pan and serve, or cool on a rack to cool or freeze for later use.
4. Pan browned is best but if you prefer baking: Bake at 350 degrees for 20 minutes, flip and bake 10 minutes more.
5. If frozen or refrigerated, heat in a skillet, microwave, or toaster oven. Great crumbled over a salad or baked potato with a little marinara sauce for a pizza flavor. May crumble over some zucchini noodles with marinara sauce. There are many possibilities here.

Recipe may be doubled. Be sure to use a large enough pan.
Watch the video to see how to make sausage logs wrapped in rice paper skins. Wrapped this way and browned, the sausages had a crisp exterior and were enjoyed by all who tasted them.