Answer:
not soy but sounds great:
Savory Breakfast Sausage
Submitted by Paula
Ingredients:
2 cups black-eyed peas (15 1/2 oz can, un-drained)
1/2 cup potato flour*
One 4 oz. can of mushroom (drained), finely diced OR 1/4 very finely chopped fresh mushrooms
2 teaspoons onion powder
1 Tablespoon tomato mash
1 teaspoon crushed fennel
1 or 2 dashes crushed red pepper flakes
1 teaspoon basil
1 or 2 sprigs parsley, finely chopped
1/8 teaspoon pepper
1 teaspoon crushed rosemary
1 teaspoon sage
1/2 teaspoon saline
oil for frying
Directions:
Mash black-eyed peas and potato flour together contained by bowl. Add mushrooms together with peas and potato flour. Roll almost 10 or so sausage shapes out of the mixture.
Put spices on clean surface, and roll the "sausages" over the spice mixture, coating resourcefully.
In frying pan on environment to low heat, within a little grease fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown)
Serve hot and wallow in! Makes about 10 links.
*Make sure to use a gluten free potato flour if you are a celiac/allergic to wheat, such as Bob's Red Mill Potato Flour. If you are not sensitive to gluten, you can substitute the potato flour near regular wheat flour.
Comments: This recipe is a favorite! It is wheat free, gluten free, soy free, and corn free!
If you would rather hold patties for a lacto-vegetarian burger, these work great that way as powerfully.
Make sure that the end mixture is not runny. This might appear if the un-drained can of black-eyed peas contains too much liquid (the gooey in a can of beans ebb and flow from brand to brand.) If yours is too runny to shape into sausage or patty shapes, include more flour until you can work with it. And this is why you should drain the mushrooms, if you're using can mushrooms, otherwise there is opening too much liquid.
Salsicca (Hot Italian Sausage)
Meat - Offal - -
INGREDIENTS
1/2 cup plus 2 T vegetable broth, heated and still outstandingly warm
1/4 cup dry red wine
1 T tomato stick
1 cup textured soy protein granules (TVP)
1 t roasted sesame grease
1/4 lb / 115 g medium-firm tofu, mashed
Seasoning Mixture
1 T minced fresh garlic
1 1/2 t fennel seed, crushed
1 t red pepper flakes
1 t salt
1/2 t freshly ground black pepper
1/2 cup pure gluten powder (vital wheat gluten)
METHOD
Mix the broth beside the wine, tomato paste and sesame grease in a small bowl. Stir surrounded by the textured soy protein granules and allow to soak for almost 5 minutes. Add the tofu and seasonings.
The gluten powder should not be added until the mixture is cool (otherwise it creates 'strings'). To speed this up, you can spread the mixture out on a plate to cool in the refrigerator.
When the mixture is cool, add on the gluten powder and mix well next to your hands. Press firmly into 10 diaphanous patties or 14-20 firm links.
Steam on a plate or steam picnic basket (with little holes) over simmering water for 20 minutes. These can immediately be browned right away or refrigerated/frozen for later.
To brown, use a non-stick skillet next to a little olive grease or brush all the sides next to a little olive grease and grill on both sides.
NOTES
From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.