Tempeh Breakfast Sausage Patties Food

SPICY TEMPEH BREAKFAST SAUSAGE

Steps:

• Finely chop tempeh and add to a mixing bowl (or a food processor) along with remaining ingredients.
• Mix with clean hands (or pulse in the food processor) until very thoroughly combined. The texture should resemble sausage.
• Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt and pepper for overall flavor, brown sugar for sweetness, or paprika for smokiness.
• Cover and refrigerate for at least 2 hours, preferably 24 hours, and up to 3 days to allow the flavors to develop.
• When ready to cook, line a 1/3 cup measuring cup with plastic wrap or parchment paper and fill with "sausage." Fold plastic wrap or parchment over the top and pack down. Then gently remove and set on a clean plate. Press down to form a 1/2-inch thick disc. Repeat until the mixture is used up - about 5 "sausages" (amount as original recipe is written // adjust if altering batch size)
• Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil (or enough to coat the surface) and add only as many patties as will comfortably fit in the pan. Sprinkle with a bit more salt and pepper. (If trying to cut back on oil, see notes for baking instructions.)
• Cook for 3-4 minutes or until the underside is browned. Then gently flip (they can be fragile) and cook on the other side for 3-4 minutes more or until the underside is browned.
• Serve immediately. Store leftovers in the refrigerator up to 3-4 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and then thaw before cooking.

TEMPEH BREAKFAST SAUSAGE

Steps:

• . Cut the tempeh into small cubes or crumble it with your hands. Add the tempeh, vegetable broth, and soy sauce to a medium pot. Bring the broth to a slow simmer, cover the cooking pot, and simmer the tempeh for 20 minutes.
• . Prep the dry ingredients while the tempeh simmers. Add the vital wheat gluten (seitan), thyme, marjoram, rosemary, sage, nutmeg, smoked paprika, black pepper, and red chili flakes to a medium bowl.
• . Once the tempeh is done, drain it over a colander. Use the back of a spoon to press excess moisture from the tempeh.
• . Add the tempeh, onion, garlic, mushrooms, maple syrup, soy sauce, and vegan Worcestershire sauce to a food processor or blender. Blend until the tempeh, and other ingredients are broken down. You don't want a smooth paste.
• . Add the tempeh mixture to the dry ingredients. Mix with a spoon until the ingredients are moist and blended.
• . Use your hand to form a ball of sausage mixture. If the ball crumbles, the sausage mixture is too dry. Add a little water. If the ball melts into your hand, it is too moist. Add a little seitan.
• . Separate the sausage mixture into small balls and form about ¼ an inch thick. If you are going to pan-fry them, keep them on the thin side so they thoroughly cook in the middle. The number of sausage patties depends on how big you make them. I ended up with 9.

TEMPEH VEGAN BREAKFAST SAUSAGE PATTIES

Steps:

• Break the tempeh into several pieces and combine in a food processor with the remaining ingredients. Pulse on and off until the tempeh is finely and evenly chopped; don't puree! To fry: First, form the batter into patties with a 1/4 cup measure, not too tightly packed. Spray the inside of the measuring cup for easier release. To release, tap the cup onto a flat surface. Flatten to 1/2 inch with the back of a spatula. Heat just enough oil to coat the bottom of a nonstick skillet. Arrange the patties in the pan in a single layer (in batches if need be) and fry over medium-low heat on both sides until golden and crisp. Place on paper towel-lined plates to absorb extra oil, if desired. To bake: Preheat the oven to 350º F. Drop the tempeh mixture in 1/4 cups full onto a parchment-lined baking sheet. Flatten gently with the back of the cup. Spray with cooking oil spray to achieve a crispier result, if you'd like. Bake for 15 minutes, then flip and bake for 15 minutes longer, or until both sides are golden brown.

BREAKFAST SAUSAGE PATTIES

Steps:

• Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight.
• Preheat the oven to 300 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes.

TEMPEH SAUSAGE

Steps:

• Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover.
• Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes.
• In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic.
• Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices.
• In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender.
• Add the tempeh mixture and cook until browned and crispy at the edges.

CHEF JOHN'S BREAKFAST SAUSAGE PATTIES

Steps:

• Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
• Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
• Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
• Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

TEMPEH BREAKFAST SAUSAGE PATTIES

Steps:

• Combine tempeh, tamari, garlic, sage, paprika, black pepper, and red pepper flakes in a saucepan. Simmer, stirring tempeh frequently, until completely reduced, about 7 minutes.
• Stir flour into tempeh mixture. Let cool in the saucepan until safe to handle, about 15 minutes. Shape into 2-inch patties.
• Heat a skillet over medium heat and grease with olive oil. Pan-fry the patties until well-browned, about 3 minutes per side. Drain on paper towels.

TEMPEH AND WHITE BEAN SAUSAGE PATTIES

Steps:

• place the tempeh in a saucepan and just barely cover it with water (it's okay, even preferable, if some of the tempeh is peeking out of the water). Add 1 teaspoons of the tamari, cover and bring to a boil. simmer for about 15 minute or until most of the water is absorbed. drain any remaining water and transfer the tempeh to a large bowl. add the white beans, give a quick stir, and set aside. this will heat the beans just a bit for easier mashing and cool the tempeh down just a bit for easier handling.
• give the saucepan a quick rinse and dry. saute the garlic and fennel seed in 1 tbs. olive oil over low heat, just until fragrant (about 1 min.). Add the remainder of the spices and stir constantly for 30 seconds. add to the tempeh mixture along with the tomato paste and remaining tbs. of tamari.
• mash everything together with a potato masher or a fork, until it's just a bit chunky and there are no whole beans left (you don't want it pureed, you should still be able to see the beans). add the bread crumbs and combine well with a fork. taste for sat and spices and adjust to your liking. let sit for about 15 minutes to let the flavors meld.
• form into patties, using 3 tbs. worth of the mix. heat the remaining 2 tbs. of olive oil over med. heat. cook the patties until brown, about 3 minute each side. you may need to add a little more oil when you flip them.

HOMEMADE BREAKFAST SAUSAGE PATTIES

Steps:

• In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain. Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.