Vegetarian Breakfast Sausage


Low fat, made with oatmeal (?!)


large patties
Prep time
Cooking time
Total time


1 c
uncooked oatmeal (rolled or steel cut)
egg whites (or 2 whole eggs)
1 t
ground sage
1 t
ground fennel
1⁄2 t
ground rosemary
1⁄2 t
ground parsley
1⁄2 t
dill weed
1⁄2 t
1⁄4 t
2 c
vegetable stock


This simple recipe was adapted from a WWII recipe for meatless sausage. Mix all ingredients except the vegetable stock and form into four patties. Oil a non-stick skillet or use non-stick cooking spray and brown the patties over medium heat.

Add enough vegetable stock to cover the patties and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

Remove patties from the liquid, drain, and re-brown before serving.

The trick to this recipe is to make the patties properly. If you pack them too tightly, the middle becomes glutinous. If they are not packed tightly enough they will fall apart. If you are not going to use the patties right away, do not re-brown them after boiling; save the re-browning until just before serving. They will keep for several days in the refrigerator.

From the original website: " I tried the oatmeal version of breakfast sausage using Bob’s Red Mill Steel Cut Oats. The flavor and texture were both excellent. It appears that with the steel-cut oats, there is no problem with how the patties are formed. The texture will be good, but for a less chewy sausage, simmer a few extra minutes in the vegetable broth. Using extra-large eggs, one egg plus one egg white added just the right amount of binding liquid."