Sausage Recipes

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Bulghur Wheat "Sausage" Patties

2 c Cooked AM Bulghur Wheat
1/4 c Whole Wheat Flour
1 tblsp Crushed basil leaves
1 Egg
3/4 tsp Sage
3/4 tsp Poultry seasoning
Sea salt to taste (optional)
Oil or non-stick spray

Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together. Form into patties and roll in whole wheat flour. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated. Cook like hamburger meat or add to casseroles in place of meat.

Variation: Form into cocktail size balls, before cooking and serve with sweet and sour sauce.


1) 3/4 cup of grated cheddar cheese can be added.
2) Mixture forms better when slightly chilled Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Serving Size : 8

Herbal Bean Sausages

2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion -- minced
1 Garlic clove -- minced
1/2 c Tomato sauce
1/8 tsp Fennel seed -- crushed
1/8 tsp Dried red pepper
1/8 tsp Dried basil -or- 1/2 tsp -Fresh basil
1 1/2 tsp Chopped fresh parsley
Salt -- to taste

Mushroom-Red Pepper Sauce:

1 Red bell pepper -- minced
1/8 cup Vegetable broth or water -- OR- more as needed
4 large Mushrooms -- minced
1/4 cup Onion -- minced
Salt -- to taste
1/8 teaspoon Celery seed
1/2 teaspoon Chopped fresh oregano
dash Black pepper
Whole wheat flour

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.
Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce (below).
To Make Sauce: Cook red pepper in vegetable broth for 5 to 7 minutes until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time. Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more vegetable broth or water. Serve over sausages, whole grains, or vegetables.
* Source: Karen Iacobbo, in The Herb Companion, October/November 1993
Serving Size : 12

Sausage Patties

8 ounces Tempeh

Regular Seasonings:

1/2 tsp Sage
1/2 tsp Marjoram
1/2 tsp Thyme
1/2 tsp Cumin
2 tblsp -Warm water
2 tblsp Soy sauce
2 tblsp Oil

Italian Sausage Seasonings:

2 Garlic cloves -- pressed
1/2 tsp Red pepper flakes
1 tsp Oregano
1/4 tsp Black pepper
2 tblsp Flour
2 tblsp Oil
2 tblsp Soy sauce

Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides.
Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings.
Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked.
From The Farm Vegetarian Cookbook.
Serving Size : 2

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