Wartime Meatless Sausage Patties
A meatless sausage patty that turns out with a taste and texture so close to the real thing, you could convince anyone. This was a recipe developed during WW2 when meat was scarce.
Equipment
- Mixing bowl
- Food processor or grinder
- Skillet
- Spatula
Ingredients
SAUSAGE PATTIES
- 1½ cups rolled oats
- 1 teaspoon poultry seasoning or mixture of other herbs
- 1 teaspoon paprika
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon red chili flakes
- 2 teaspoons dried parsley
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs
- ¼ cup water
- ½ cup oil for frying
SIMMERING LIQUID
- 2-3 cups water
- ½ boullion cube or 2 teaspoons soy sauce
Instructions
FOR THE SAUSAGE PATTIES
- In a food processor or grinder, pulse rolled oats a few times until broken down slightly but still coarse. Transfer to a mixing bowl.
- Add poultry seasoning (or mixed herbs), paprika, fennel, onion powder, garlic powder, red chili flakes (if using), dried parsley, salt and black pepper. Mix to combine and make a well in the center.
- Add eggs and water into the well and beat until the eggs are smooth. Start incorporating the dry mixture from the sides until you have a stiff batter. Allow to rest for 10 minutes. Shape mixture into 4 patties.
- Heat the oil in a skillet over medium. When hot, add the patties and sear each side for about 2 minutes.
- Remove the patties and allow pan to cool slightly for a few minutes.
FOR THE SIMMERING LIQUID
- Add the water to the slightly cooled skillet and return to medium heat. Add boullion cube or soy sauce, if using. Bring to a boil and add the seared patties. They should be completely submerged in the liquid.
- Once boiling, reduce heat to a simmer and cook for 20 minutes.
- Remove patties and set aside. You can now either discard the simmering liquid or thicken it to serve as a gravy. First, return the empty skillet to the heat and add a little more oil.
- When hot, return the sausage patties to the skillet and sear again for another minute or 2 on each side or until browned. Patties are ready to serve with fried eggs, in breakfast sandwiches or on biscuits with gravy made from reserved cooking liquid.
Notes
You can use any combination of herbs and spices you like in place of the poultry seasoning. These may include sage, rosemary, thyme, oregano, basil or summer savory, to name a few.