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Title: Vegetarian Breakfast "Sausage"
Yield: 1 Serving

Ingredients

      1 c  oatmeal
      3    egg whites
      1    or the equivalent of 2 eggs
           -of
      1    egg substitute
      1 ts ground sage
      1 ts fennel; ground
      1 ds rosemary; ground
      1 ds parsley
      1 ds dill
      1    salt and black pepper to
           -taste

Instructions

Mix all ingredients well and form into four patties. Brown in a non-stick
skillet (this has a tendency to stick, so you might want to use a *light*
spray of non-stick cooking spray). To the skillet add 3 cups of vegetable
stock, or 3 cups of water mixed with a veggie boullion cube. Bring to a
boil, cover, reduce heat, and simmer for 20 minutes. Remove patties from
liquid, and re-brown before serving (they should be very dark brown and a
little crispy on the outside). The leftover liquid can be thickened with
a
little flour to make a nice gravy to pour over the "sausage". The trick
to
this recipe is to make the patties properly. If you pack them too
tightly,
the middles will become glutinous; if they are not packed tightly enough
they will fall apart.
Doublingthe recipe works well. If you're not going to use the patties
right away, do not re-brown after boiling; save the re-browning for just
before serving. They will keep several days in the refrigerator.

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Per serving: 365 Calories (kcal); 5g Total Fat; (12% calories from fat);
24g Protein; 56g Carbohydrate; 0mg Cholesterol; 169mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: Fatfree Mailing List (Michelle Leberte)

Preparation Time: 0:00

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