Monday, November 20, 2006

breakfast sausages of a different sort

i am always looking for different ways to cut certain unhealthy things out of my diet or adding new interesting and tasty alternatives [to meat]. while i still enjoy eating meat here and there and savour it when i do, i tend to eat a lot less than i used to.

these breakfast type "sausage" patties are a neat alternative to the regular meat ones and have the added benefits of being made from grains, are compelety vegetarian, and are healthy — apart from tasting great.

note that when you make these, there are different kinds of bulgur wheat grinds — basically, coarse, medium and fine. each grind has a specific use. here we are using a medium grind, or the number 2 one. also, you need vital wheat gluten flour which is necessary to hold the mixture together and give it a chewy texture. alone, it would not hold up without it. sage is also essential for the flavouring, so don't hold out on it.

remember, any recipes i post here are open to interpretation and none of them are really going to be exactly the same as the real mccoys however i want to post things that are almost the same as the real thing. i was quite happy with the results of these and always have a batch in my freezer for when i am in the mood for them.

vegetarian style breakfast sausages

ingredients:

1 c. bulgur wheat [no. 2 type (important)]
1 c. boiling water

1/2 tsp allspice
1 tsp ground black pepper
1 tsp onion powder
1 tsp ground sage
1 tsp (or ground up cube) vegetarian beef flavouring
1 tsp salt

2 1/2 tbsp olive oil
1 clove garlic, finely chopped
1/4 c. vital wheat gluten flour

1 egg white

method:

in a bowl, combine the bulgur with the spices and the hot (boiling) water. let the hot water get absorbed by the bulgur by covering the bowl so the steam does not escape about 20 to 30 minutes.

stir in the oil, garlic and vital wheat gluten flour and mix well with a wooden spoon. add the egg white and mix again. let rest 10 minutes.

prepare a cookie sheet and heat oven to 350 F.

take a 1/4 c. measuring cup and fill it about half way. compact this well by pressing down. make sure it is well pressed. carefully remove the patty by turning it over and whacking it down on the cookie sheet. fix it by using your hands to press things back together.

do this will all the mixture. bake for about 10 to 12 minutes until it is firm and somewhat browned. you may turn them and cook another 2 to 3 minutes if you like but it is not necessary. take them out of the oven and let them cool a bit before handling.

use right away or freeze. you can also fry these later along with your morning eggs in the same pan.

9 comments:

Anonymous said...

These look awesome! I'm a huge meat lover but my husband is a strict vegetarian so I rarely end up eating meat (too much work for just one person.) These will be a nice addition to our growing vegetarian breakfast menu. Thanks!

Ari (Baking and Books)

burekaboy — said...

hey ari! thanks for your visit. i love your site, btw. it's beautfully done. i have you bookmarked from a little while back.

these "sausage" patties are really quick to prepare and freeze well. hope you & your husband like them.

i also posted something a few days ago with vegetarian cabbage rolls. check the tags. i am working on an index but haven't got it finished yet. one of several things in the works.

Pammie said...

Hi Burekaboy, thanks for your comments, hope you do enjoy my travel photos.

It is interesting about the bureks in that you don't often see them on menus, and very few people know what they are. Or maybe I am going to the wrong restaurants and hanging with the wrong friends! Anyway I was pretty excited to see them in Kosovo and did manage to try some in a nice restaurant in Prishtina.

I have just moved to Vancouver from the UK, which explains the unpacking wreckage in my living room! Originally I am from the US but I have lived in 5 different countries since 1989. I am enjoying being back in North America and I am grateful you Canadians are such gracious neighbours.

I can give you one benefit of having Thanksgiving so late: it means that there is usually an unwritten law that Christmas decorations don't go up till after Thanksgiving, so you don't get three full months of it!

Cheers,
Pam

Rooma said...

WOw........ great variation..... and what more than a veg dish for me. :)

ServesYouRight said...

xx

ServesYouRight said...

ugh - thats not what I meant to leave as a comment!!!

The sausages look fabulous. Who knew they could be made at home - Thank you Burekaboy!

Happy to include you in the chakli round-up :-) There are as many definitive recipes as there are cooks :-) One of goals in life is to try as many chakli variations as possible! I love them all!

Will stop by your blog often, Best, Smita

burekaboy — said...

hey pammie - only wish i had travelled as much as you! great photos.

i think burekas are more of an ethnic thing than a broader, well-known food item. in the end however, as i mentioned before, it is basically just a pastry of some sort with a filling, be it meat or vegetable. all are good though i have my preferences.

good luck with the unpacking and enjoy vancouver. it's a great city.

and thanks for pointing out the thing about thanksgiving. it does cut off several extra weeks of blinking lights and annoying commercialism.

burekaboy — said...

smita! - my first reaction/response to your 1st message was going to be: yy? LOL. i figured u meant a simple hello.

anyway, thanks for the comment and visit. i am going to try a few variations on the theme myself re: chakli. yamuna's was pretty good, especially with the addition of the coconut.

burekaboy — said...

rooma - hiya! lemme know how they turn out if you make them.