Breakfast Links
Let me start off by saying that I used to love MorningStar Farms Breakfast Links. I experimented and experimented and here is my version. It’s not exact but probably as close as I will ever come to that taste. It’s good with my grits, in my pasta pesto, and in my Indian curry. I beg you, if you can think of anything to make this recipe closer, let me know because though it is pretty good now, I’d like it to be better.
There were many experiments that led up to these, I praise God for allowing me to make it about three more times before I posted it here. Hopefully, you all would like as much as I do. Caution: You may be tempted to add more water but don’t. Trust the process. You don’t want your breakfast links too soft. I think there is no danger of that happening with this recipe, even though it may seem like it while it is processing.
I blend my mustard sprouts with my water in this recipe to provide the best flavoring. I’ve found that ground turmeric adds a bit of a mustard taste to a recipe, you can also try that too, if your sprout making skills are not experienced. I typically grow my sprouts for 5 days depending upon the weather. If it is hot, they grow fast too me. I keep my sprouts out of the light so that they will grow yellow instead of green. They taste the same if you like yours green. See my mustard substitute “Dijon No Mustard” post for more information.
Also, you may shape these any way you like but the stainless steel moulds truly help me form the look I desire for these links. These are not sponsored but just moulds that make my job a great deal easier. Typically 30 breakfast links can be made using these moulds, more or less. You may also for large sausage rolls but that is entirely your preference. You may also make patties.
Now, without further ado, here is the recipe. Enjoy! …
Breakfast Links
Ingredients:
- ¼ cup hot water
- ¼ cup tvp
- ½ teaspoons no-chicken broth powder
- ½ teaspoons beef broth powder
- 1 Tablespoon liquid amino
- 1 teaspoon garlic salt
- 1 ¼ c. vital wheat gluten
- ½ block of compressed tofu
- 2 to 4 Tablespoons all-purpose flour (use less for less firm)
- 2 teaspoons chicken broth powder (See recipe)
- 2 teaspoons beef broth powder (See recipe)
- 2 teaspoons onion powder
- 1 ½ teaspoon garlic powder
- ¾ teaspoon agar powder, optional
- ¾ teaspoon Monk’s pepper
- ¾ teaspoon smoked paprika
- ¾ teaspoon rubbed dried sage
- ½ teaspoon garlic salt (or to taste)
- ½ teaspoon crushed red pepper
- ½ teaspoon ground coriander
- ¾ cup water
- 2 Tablespoons olive oil
- 1 Tablespoon maple syrup
- 3 Tablespoons liquid aminos
- Pinch dried mustard green sprouts (Alternatively ¼ teaspoon turmeric)
Instructions:
- Using the first six ingredients, hydrate the TVP. Set aside.
- If using mustard green sprouts instead of turmeric, blend the five ingredients in a high-speed blender. Set aside. If not using mustard green sprouts, combine all wet ingredients together and set aside. [Do not forget to add turmeric to dry ingredients, if using instead of mustard green sprouts.]
- Add crumbled compressed tofu, gluten, and all-purpose flour to a high-speed food processor with the dough blade. Then all remaining dry ingredients along with hydrated TVP mixture and process, pouring in the wet ingredients as you process. Dough will come together. Once gluten mixture is shiny, the dough is ready.
- Form little sausage links. Place them in oiled stainless steel tins. [I have three stainless steel tins that I purchased from Amazon].
- Stack the tins and secure them in foil before placing in pressure cooker. [I may do a video on this. I do two batches. This recipe makes about 30 small links. Alternatively, you my form breakfast patties. Spray oil on them in a steam tray and process. Two batches also. This should make 8-12 small to medium rounded patties.]
- Pressure steam on high in a pressure cooker for 30 minutes for the small tins and 20 minutes for the patties.
