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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage Crumbles (Kathy Hester, in Chef AJ's book) Recipe

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This recipe for Sausage Crumbles (Kathy Hester, in Chef AJ's book) is from The Kelshirn's Whole Food Plant Based Meals , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One cup of water
1/2 cup steel cut gluten-free oats
2 teaspoons rubbed sage
2 teaspoons marjoram
1.5 teaspoons granulated garlic
1 teaspoon basil
1 teaspoon fennel seeds
1 teaspoon thyme
1 teaspoon oregano
1/4 tsp. Cayenne, or to taste
1/4 teaspoon black pepper
1/4 teaspoon ground rosemary
Directions:
Directions:
Preheat the oven to 350° f and cover a baking sheet with parchment paper.

In a saucepan, add the water and oats, bring to a boil, then turn the heat to low and cover. Cook for 10 minutes. Mix the remaining ingredients in a bowl and set aside.

Remove the cover from the oats for 5 minutes and stir occasionally to reduce any liquid in the bottom of the pan. Remove from the heat, add the combined herbs and spices, and mix well.

Spoon the oat mixture onto the parchment paper, spreading it out over the sheet. Place a second piece of parchment paper on top and flatten the mixture as much as possible.

Bake for 10 minutes, then remove from the oven and cut lines into the oat mixture with a knife to allow the steam to escape.

Bake for 5 more minutes. Remove from the oven, scraping up the sausage with a spatula and breaking it into crumbles. Return to the oven and bake five more minutes, then remove and crumble one more time. Allowed to cool before using.

You can sprinkle these sausage crumbles on pizza and even freeze leftovers for later!

 

 

 

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