1 cup uncooked rolled oats
1 tsp crushed fennel seeds
\u00bd tsp crushed red pepper corns
1 tsp crushed chili flakes
1 \u00bd TBL dehydrated onion flakes or a small to medium chopped onion
2 cloves crushed garlic
\u00bd tsp salt
1 TBL Caribbean spice with garlic
1 tsp ground sage
1 tsp coriander
1 \u00bd tsp crushed dried rosemary or fresh
\u00bd tsp ground black pepper
3 TBL ground flax seeds
9 TBL water
Liquid smoke
1 tsp maple syrup
1 TBL Italian herbs
olive oil
Connie\u2019s mushroom broth In food processor Add rolled oats, In mortar pestel crush fennel seeds, red pepper corns, and chili flakes to desired texture and add to food processor Add in dehydrated onion flakes, garlic, salt, Caribbean spice, sage and coriander In mortar pestel crush rosemary just a bit, and add to processor Add in black pepper, flax seed,
Gently pulse food processor ingredients to coarse texture and put into a medium bowl To mixture add water, olive oil, liquid smoke, maple syrup, and Italian herbs, and mix well and allow mixture to rest for 5 minutes.
Oil hands for shaping mixture into sausage rolls or sausage patties. (be sure to keep hands oiled during shaping process.)
Put oil in pan and brown sausages on all sides. Extra oil can be added during browning process if desired. When browned, add broth, partially cover and allow to simmer to complete cooking of oats. Remove from broth. Sausages can be served at this point or cooled and frozen for future use. Serve with mushroom broth used to complete cooking. Note: For
substitute egg \u2013 1 TBL ground flax plus 3 TBL water = 1 egg<\/p>\n","protected":false},"excerpt":{"rendered":"
1 cup uncooked rolled oats 1 tsp crushed fennel seeds \u00bd tsp crushed red pepper corns 1 tsp crushed chili flakes 1 \u00bd TBL dehydrated onion flakes or a small to medium chopped onion 2 cloves crushed garlic \u00bd tsp … Continue reading