My husband will be pumped for this one. He loves sausage for breakfast and I must say I agree, minus the animal part. I made these Tempeh Italian Breakfast Sausage Patties the other week for breakfast and they were divine. You get all that italian breakfast sausage flavor with none of the other junk. Ya’ll, lets make breakfast sausage.
Breakfast/brunch is my favorite meal of the day. If I could, I would eat breakfast items every meal. You get the best of both worlds with this meal. A bit of sweet, a bit of savory, or, a lot of sweet and savory. My husband on the other hand, is a complete savory guy. If I were to make french toast and a breakfast sandwich and set both in front of him, the breakfast sandwich would be gone every single time. Knowing his love for savory food, I knew he was going to adore this. I’m happy to report, he thought they were fantastic.
There are a lot of ways I could go about making these breakfast patties. The flavors of the italian breakfast sausage really come from the spices so it was up to me to decide what type of protein or ingredients the patty would be made out of. I had some tempeh in the fridge and decided to chop it up really well, infuse it with the spices overnight, and then sear it off the next morning. I could also see myself using this in a type of sausage gravy. Instead of forming it into patties, crumble it into a pan and sauté it in olive oil before adding plant-based milk and flour to thicken. Another option would be to take this and sauté it in a pan and then use it in a breakfast taco. I could go on and on, but the important thing here is, you make it.
I recommend using a food processor for this recipe. Don’t freak out, it’s not the end of the world if you don’t have it, but almost. I joke, of course. If you do not have a food processor, it’s really important for you to get the ingredients chopped finely, especially the tempeh. It will help the patties hold together. The addition of the flax egg, which is the combination of ground flax seeds and water will also act as a binder to hold the ingredients together. These ingredients should not be omitted.
To start, roughly chop the onions and garlic and add them to the food processor fitted with the ‘S’ blade. Pulse until they are minced. Chop the tempeh into smaller chunks and add it to the food processor as well and pulse. It should be in small pieces and mix nicely with the onions and garlic. To this mixture, add the soy sauce.
In a separate bowl, combine the spices and set aside. In another bowl, combine the flax seeds and water. Let this sit for about 5 minutes. It will form a thick gelatinous consistency which will take the place of an egg.
Next, add the spices into the tempeh mixture and pulse until just combined. Once combined, put the tempeh into a separate bowl, add the flax egg and stir until incorporated. Cover this mixture and let it sit for at least two hours but preferably over night. This will allow the flavors to infuse.
Heat a cast iron skillet to medium-high heat and once warm, add the olive oil. Take a 1/4 cup measuring cup and scoop out the mixture and form it into patties. Sear the patties on both sides for 5 minutes until brown and crispy. Once done, top the patties with more smoked paprika and devour.
I love the salty sweet combination of these patties with a drizzle of maple syrup but enjoy them how you wish. Another idea would be to serve these along side my Buckwheat Blender Pancakes.
I hope you guys love this recipe. If you make it, be sure to tag me on Facebook and Instagram @plantiful_grub so that I can see your creations. Until next time, enjoy!