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–+ servings

Millet “Sausage”

Adapted from the The China Study Family Cookbook, by Del Sroufe This sausage is perfect for several dishes that I like to make. I use it as a topping for Pizza, as a breakfast sandwich on homemade biscuits, or any time that sausage is called for in a recipe. You can make extra and freeze the patties to use later in your favorite recipe.
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Servings 12 to 10 sausage patties

Ingredients
  

  • 2 ¼ cups water
  • 1 cup millet
  • ¼ cup minced yellow onion
  • 4 garlic cloves minced (about 4 tsp)
  • 2 sun-dried tomatoes minced
  • 2 Tablespoon tamari or to taste
  • ½ teaspoon dried sage
  • 1 teaspoon crushed fennel seeds or to taste
  • 1 teaspoon crushed red pepper flakes or to taste
  • 3 Tablespoons flaxseed meal soaked in ¼ cup water
  • ¼ cup nutritional yeast
  • Sea salt to taste

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until the millet is tender, about 20 minutes (see note).
  • While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking to the pan.
  • Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings.
  • Remove the skillet from the heat. Add the flaxseed meal soaked in water, nutritional yeast and cooked millet, season with sea salt, and mix well.
  • Using a ¼-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick or parchment-lined baking sheet. Flatten the patties slightly.
  • Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so.
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