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Savory Sausages

What you need: 

2 cups black eyed peas (15 1/2 ounce can, undrained)
1/2 cup potato flour (I use Bob's Red Mill)
1 (4 ounce) can mushrooms, finely diced or 1/4 cup mushrooms, very finely chopped
1 teaspoon tomato paste
2 teaspoons onion powder
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 salt
oil, as needed

What you do: 

1. Mash black eyed peas and potato flour together in bowl. Add mushrooms and tomato paste, and mix.
2. Roll about 10 or so sausage shapes out of the mixture.
3. Put spices on clean surface, and roll the sausages over the spice mixture, coating well.
4. In frying pan on medium to low heat, add a little oil and fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown)
Serve hot and enjoy!

Preparation Time: 
18 minutes
Cooking Time: 
Recipe Category: 


These were fantastic, Couple changes I made, I added the spices in the mix instead of rolling in them, which gave them flavor through & through, I also added a good tablespoon of ground flax seeds plus I used the gluten free flour mix. I made patties & dredged them in corn starch and fried on both sides. They came out nice and crisp. I will make these again for sure.  ;)b


I had to make these as soon as I saw the recipe. I used black beans and spelt flour because that was what I had on hand, and they turned out really yummy. We are having a BBQ tomorrow for Canada Day and my meat-eating family will be having smokies. I am going to try reheating my Savory Sausage on the grill!
Thanks for a great recipe  (first time using fennel and I really like the flavour it adds to this recipe)


I was skeptical at first, since I had already tried out so many bean meat alternative recipes that just fell apart or tasted weird (in the case of the recipes with garbanzo flour). However, this had a great texture and came out nice and brown. The flavor was very nice too. Although I am always looking for gluten-free recipes, which I won't have to modify, I had to substitute the potato flour by using white rice flour, as I just didn't have potato flour on hand. I was concerned that this would affect the flavor, but it still came out delicious. I will definitely make this again, maybe even in a dish based on the Cevapcici that I used to have in my days as an omnivore.

Thanks so much for posting this! ;)b


Not sure what I did wrong on these, but I had a nice crunchy outer layer with a mushy inside. The taste was awesome though.


Great flavor.  I mixed the spices in with everything.  We'll be making these again!


I used minced frozen mushrooms and they balanced the beans very well and gave depth to the flavour and texture. I boiled my own beans so my mixture came out a bit wetter than expected, perhaps also because I used potato starch instead of flour. I rolled the sausages in a bit of rice flour to help hold them together. I mixed the spices in with the beans as others have recommended.


WOW!!! I made these last night, refrigerated them and cooked them this morning...they are great!!!  I agree that the spices NEED to be mixed in and patted on top and bottom.  I drained the peas, then added back some water to get mix to stay together.  Everyone needs to try these.  Thank you for a soy free and great tasting breakfast sausage!! ;)b


This was pretty good but I will definitely double the spices next time, adding half right into the black eyed pea/flour mix, and using the other half to roll the links/patties in before frying.  Just having the spices on the outside just isn't enough flavor, but the specific mix of spices does taste very much like real sausage and they do get nice and crispy.  Also, I drained the black eyed peas like other reviewers said, but then the mix was really dry.  I was out of tomato paste but I had an open can of crushed tomatoes and I used several spoonfuls of that to moisten the mixture.


Yummy!  Thank you for the recipe!  My whole family loved them :)  It was great to get this recipe, I used to buy the tofurky sausages, but haven't for the last year because my little girl is allergic to wheat... so thanks- now we can have "sausages" again  :>


Excellent recipe! I was out of potato flour, so used gluten instead, and I drained the beans.

I made them in thin patties, and folded them in pocketless pitas with some brown mustard and Greek Salad (leftover from dinner). I packed the sandwiches for my omni husband's lunch.

He honestly could not tell if I had sent meat for his lunch! Even tho he had asked for a vegan lunch!  He thought the sausages were a good substitute for gyro meat (he is Greek).



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