Try this vegetarian “sausage” with your eggs for a change of pace.
WALNUT AND OAT SAUSAGE (Pantry Cooking II)
2 cups water
1/2 teaspoon salt
1 cup steel cut oats
1/8 teaspoon dried thyme
Dash cayenne pepper (more for spicier sausage)
1 teaspoon onion powder
1/2 teaspoon rubbed sage
1/4 teaspoon garlic powder
1/8 teaspoon leaf oregano
1 tablespoon Worcestershire sauce
1/2 cup walnuts, chopped small
Vegetable oil
Bring water and salt to a boil in a 2-quart saucepan. Stir in oats. Cover and reduce heat to low. Cook 20 minutes.
In a small bowl, stir together all the dried herbs. When oats are cooked, stir in herbs, Worcestershire sauce, and nuts. Spoon into a 9×5-inch loaf pan (glass works best) and smooth out the top. Cover and refrigerate overnight.
When thoroughly chilled, slice cold oat mixture into 1/2-inch slices and lift each slice out of the loaf pan. Fry over medium high heat in 2 tablespoons of oil until browned. Flip and brown on the second side. Makes about 12 slices.
