Sunday, April 7, 2013

No-Squeal Sausage Patties

These patties are pork-free. (Come on, piglets are super cute.) Your triglycerides, and your barn yard friends, will thank you. Although the recipe looks like it calls for a lot of ingredients, consider that most of the list is seasoning, so there are really just a few ingredients.

You will need a large microwaveable bowl, a food processor, and a non-stick skillet.

Yield: 12-16 patties (depending on size)


2 c vegetable broth or reconstituted vegetable bouillon (plus another 1/4 if needed)
2 TBS soy sauce
Seasoning of your preference. Might I suggest the following:

  • 2 TBS poultry seasoning
  • 2 tsp dried oregano
  • 2 tsp dried bay leaves (crumbled)
  • 1 tsp dried garlic, or more to taste
  • 1 tsp onion powder, or more to taste
  • 1 tsp salt, or more to taste
  • 1 tsp ground pepper, or more to taste
  • 1 tsp anise seed
  • 1/4 tsp cayenne
  • 1 TBS Liquid Smoke, yum yum
2 c textured vegetable protein (TVP), sometimes referred to as textured soy protein (or TSP).
1/4 c vegetable oil
2 TBS vital wheat gluten (or flax-seed meal)

Additional vegetable oil, or nonstick spray, for frying


In a large microwave-safe bowl, combine the vegetable broth, soy sauce, and seasonings, and bring just to a boil.

Add the TVP and the oil, and give it a good stir. Let sit 5-10 minutes to allow the TVP to soak up all the liquid and to allow it to cool, stirring once to ensure everything gets moist.

Put the mixture into the food processor. Sprinkle with the vital wheat gluten OR the flax seed meal. Process until the mixture starts to get sticky. (If it's looking crumbly, you may need to add a bit more broth, but be careful not to add too much--you don't want the mixture to come out like batter.)

Form into patties, ensuring the edges are "tight" rather than cracked, because although they're not incredibly fragile, they can break off in the skillet if you're rough. Fry in the skillet, flipping once, until both sides are browned. 

I personally prefer them quite browned, and I use a lid to "mostly cover" them while frying.


I like to make these "Italian style" sometimes, using all Italian seasoning and revving up the garlic.

These make awesome "meatballs" for an appetizer or to serve with pasta, but you want to make them smallish (walnut-sized) like cocktail "meatballs" rather than entree-sized (golf ball-sized), otherwise they can seem doughy on the inside. Serve with a side of marinara, or barbecue sauce, or sweet & sour, or teriyaki, or whatever your little heart desires. (I don't recommend cooking them in the sauce, because the extra moisture will make them fall apart.)