Breakfast Oat Sausages: A Wholesome, Plant-Based Alternative

These breakfast oat sausages are a hearty and flavorful plant-based alternative to traditional sausages, made with a nutritious blend of oats, herbs, and spices. Packed with fiber and protein, the oats create a firm yet tender texture that holds up beautifully when pan-fried or baked. Seasoned with savory ingredients like liquid aminos and liquid smoke, these sausages deliver a satisfying, umami-rich taste perfect for breakfast, sandwiches, or as a side to any meal. Completely vegan and wholesome, oat sausages offer a delicious and nourishing option for those looking for a healthy, meat-free choice!

Ingredients:

3 Cups Water

1/4 Cup Liquid Aminos

1/2 teaspoon Liquid Smoke

1/2 Cup Onions, diced

1 Tablespoon Heaping Honey OR Molasses

1 teaspoon Sage

1/2 teaspoon Sea Salt OR Pink Himalayan Salt

1/2 Tablespoon Onion Powder

1 teaspoon Garlic Powder

3 Tablespoons ChikN style Seasoning

1 teaspoon Italian Seasoning (marjoram, thyme, rosemary, sage, savory, oregano, basil)

3 Cups Quick Oats (pre-cooked for 3 hours to remove the phytic acid)

½ Cup Walnuts OR Pecans, ground

Tip: To make these Oat sausages firm, blend all but 1/10 of the Oats.

Directions:

Blend the Oats, leaving about 1/10th of the Oats unblended.
Bring to Boil the Water, Liquid Aminos, and Liquid Smoke,
Then add Honey or Molasses and remaining Seasonings.
Add Pecan Meal and Onions.
Add Oats last, stirring until it is difficult to stir them. Make sure that all the liquids are integrated.
Lightly grease a 1/4 Measuring Cup OR Biscuit Cutter OR the top of a Mason Jar - this will be the shape of your sausages. You will reuse these every time the grease gets light. You may have to tap them out if they get sticky.
Cook the Oat Sausages at 300 degrees on a Baking Sheet for 30-45 Minutes per side or until brown.
Freeze the Oat Sausages in airtight freezer bags or vacuum sealer bags.
Eat & Enjoy!

Directions:

Place all ingredients in a pot; simmer long enough to remove as much moisture from the ingredients as desired.
Let cool then shape into patties and place on a non-stick cookie sheet.
Bake at 350⁰ for 45 minutes, turn them over and cook for an additional 45 minutes.

Can freeze for up to 1 year.