I've seen a few of these recipes; and I make one very similar. I subbed out 1 cup of oats for a can of beans; so in my recipe it ends up being 2 cups of oats and 1 can of beans. I use black eyed peas because I like them and they have thin skins. Just drain, rinse, then mash the beans with a fork. Mix them in the water before adding the oats; I think it takes the sausages to the next level; they're richer, 'meatier' and more filling. After they're cooked the texture is very meat like [although to be fair, I haven't eaten meat in 14 years...] Thanks for sharing!
Thank you for watching. I had thought about adding some type of bean before, but haven't tried that. I recently tried these with Pecan Flour and it made them somewhat firmer and a bit richer. I may play around with it to see if it can be improved, especially if it can add more nutrition and health benefits. Thanks again!!
This recipe looks really good and I plan to try it. A caution to those who try this recipe. These are not steel cut oats in this recipe. If you buy them in the grocery store, they are called old fashioned rolled oats. These two products cook very differently.
Thank you so much for your time and video for the rest of us. Thank you even more for your service to our country. I am so ashamed of the people who gave you such rude comments, no good deed goes unpunished. Shame on them. The Oat Sausages are delicious!
Thanks! I plan to start posting at least once per week. Sorry for taking so long getting back with you. I appreciate your feedback and thank you for taking time to watch the videos!
I have not tried with TVP but you can certainly customize the recipe to your taste.😀 I have used the recipe and added fennel seeds and oregano with some vital wheat gluten to make Italian sausages.I might give the TVP a try...Thanks for the suggestion!
I have a recipe for links, but I have not been able to get a video made. My day job is in engineering and we have been swamped lately. I haven't tried these in links, but it might work with spring roll wrappers. Let me know if you try it. I would be curious to know the results! Thanks again!
I have an idea, have you ever thought of vegan Salsberry steak? I have tried, but they want to fall apart. I think it would have to be a burger containing gluten flour to hold up to being in the gravy. I like the way you teach and explain, it’s very helpful.
I was so having doubts here. I mean what sausage wouldn’t have pepper?! But it was just a brain blip. The pepper went in and now I’m thinking I just have to try this! Thank you!
We made sausage when I was a child so I asked my mother what seasonings she used to flavor that. I am not sure about the ratios because we made large amounts so you might want to play around with it, but this is close. 1 tsp black pepper, 1/2 tsp salt, 1/2 tsp sage, 1/2 tsp marjoram, 1 tsp paprika and optional 1/2 tsp red chili flakes. I hope this helps!! Thanks for asking,
I have a tendency to eyeball things when I cook, out of habit. The measurements in the recipe come from cutting down a recipe to feed 750 people. I added the sausage seasoning. As with any recipe, unless it requires baking, you can make it your own by tweaking what you like and leaving out what you don't. Thanks for your reply and for watching!
I agree, but for oatmeal cooking is pretty quick and you need that high heat or you will get al lot of the starchy gel and less of the oat texture. Thanks for sharing!
What is the ingredient you add right after the cayenne pepper? It is difficult to make out what you say in the video. "A teaspoon of ??? powder?" What kind of powder?
The taste is very close to real sausage. I made some last week and let the mixture sit overnight before I cooked them and it was even better. I have had them with grits and biscuits but I have never had a taste for eggs. I have crumbled some of the patties after they were baked and sauteed them in a little olive oil for a nice addition to grits. Just like sausage grits.
In my experience if you expect it to taste like meat you’re going to be anywhere from a little to a lot disappointed. I try to think of it as a different kind of food giving us the illusion of the food we’re used to eating. Unfortunately, we can’t use healthy vegan ingredients and make it taste just like meat and feel like meat in our mouths, etc. But it’s entirely possible to take those ingredients and make a healthier version of meat that will give us the same type of food that were used to eating without having to give it up entirely. I’ve been a vegetarian for over 50 years and it was a little difficult at first, but once I got used to it, I can honestly say I’ve been much more satisfied and HEALTHIER since giving up meat. This looks like a really good, easy, inexpensive recipe and I can’t wait to try it!
You can substitute with any nut butter. You can leave it out if you want. Pecan meal also works well. You can also use egg replacer if you want or re hydrated Chia seeds.
I used steel cut oats but you can use any type. I have used rolled oats, quick oats and even instant. If time is a consideration, the quick oats or instant set up faster than rolled or steel cut. The results are basically the same.
These look delicious! Dk if I missed it in the video, but do these freeze well? Do you think freezing before browning or after would be best? Also, Eureka! I have been wanting to use a spray bottle for oil and have been disappointed with small, specialty sprayers that gum up, stop spraying and are not worth the money. I cannot believe I never thought of using a bbq sprayer and putting oil in it! (I think my Tarheel card will be revoked 🤪) Roy, you're a genius!
Thank you for the input. Sorry it took so long to get back with you. I do plan to put more videos up, but work has been crazy lately! You can freeze these and it works great. I am sorry that I didn't mention that in the video. I have frozen them both ways, but browning first works best. I usually thaw them in the microwave if I am in a hurry or just toss them in the oven at 325 degrees on a lightly greased cookie sheet for about 15 minutes. I put them in the fry pan with soy sauce to give them some added flavor when I brown the patties and keep them in the frig. I love using a spray bottle for oil. It gives you so much control over the type and amount you use. I have also used them for flavoring vinegar with herbs. It gives a nice blast of flavor to salad without adding a ton of calories. I am working on a video featuring a vegan version of my Grandmother's meatloaf. It is really good, so I hope you will watch when I post. Thanks for the great input! Keep Cookin'!! Roy
Thank you for commenting! I put the background music in to block out noise. I live on a major highway in a town where the 4X4's and horsepower rule. The noise from the road came through before I edited the video, so I use the background music to help block it. Hope you enjoyed the video, even through it is not your preference. Thanks for sharing!
Hi Alina, Sorry to take so long getting back with you. Feel free to change the recipe any way you like. I don't feel that oil really adds anything other than a greasy texture to this recipe. I'm not a fan of that. There are other recipes where I think a little fruit oil enhances the flavor, just not in this case. Please feel free to experiment to get what works best for you. The wonderful thing about cooking is you get to make recipes with things you like. Thanks for sharing!!
They look like rolled oats, which take about 5 minutes to cook vs steel cut which is like 25 minutes. So unless the intent was to not cook them fully they must be rolled/old fashioned oats. I’ve been looking for a savoury oat recipe and will try this one. As someone else commented - don’t expect them to replace the real deal. Embrace the oats for what they are and enjoy. I usually make overnight oats using rolled oats which don’t actually need cooking if left in liquid for a few hours. Thanks for sharing!
Well crud! The most important and mystery item here is "Pork Sausage Seasoning". Yep, that makes it taste like sausage. But? No brand name, what? Update your recipe so we can see what this is. 10s of recipes like yours online, but no specific brands of what your "seasoning" is.
The seasoning I use is AC Leggs Old Plantation Seasoning for pork sausage. It's available at most grocery stores in the south for around $2.50 for an 8 ounce bag. It's available on Amazon for about $4 more. Sorry for leaving it out of the video. Thanks for asking!
If our squad was ever served Vegan Bloody burgers when I was in they would have had to run and hide lol. A soldier marches on their stomach and serving limp wristed millennial food is fine if that's what you CHOOSE.
Thank you for sharing. These are from an era when meat was scarce, (WWII) even for the military. I appreciate the millennial comment, but I am more than twice the age of the average millennial. Thanks for your service!
The world's largest land animal, the elephant, lives on an entirely vegan diet. It's wholly inaccurate to try and equate meat consumption with strength. In a fight with an elephant, they would win every time, regardless of how many animals you've eaten.
Hi Cody, thanks for commenting. This recipe comes from the WWII period when meat was in short supply, (It came from my Uncle's Army cookbook). I have removed meat and dairy from my diet for health reasons. As a child, we had hogs and every spring, we made tons of sausage. I did not go vegan because I no longer liked the taste of meat. I made the change 5 and a half years ago and at age 54 have better blood test reports than those at age 30. This is a good substitute that taste similar to breakfast sausage for those of us who no longer eat meat, whatever the reason. Take good care.
