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, or the wet ingredients, 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 mould or tins truly help me form the look I desire for these links. I linked (pun intended) to them in case you wanted to get some. Normally, this recipe in those tins make 24-30 links, depending upon thickness. I make mine a bit thick. These are not sponsored but just moulds that make my job a great deal easier. You may also wrap these in parchment paper and then foil alternatively or make them larger. It is entirely your preference. Hey, you may also make sausage patties. It’s entirely up to you!

Now, without further ado, here is the recipe. Enjoy! …

Breakfast Links

Ingredients

TVP Hydration:

• 1/4 cup hot water
• 1/4 cup TVP (textured vegetable protein)
• 1/2 teaspoon no-chicken broth powder (See recipe)
• 1/2 teaspoon beef-like broth powder (See Kyong Weathersby beef-like seasoniing recipe)
• 1 Tablespoon liquid aminos

Dry Ingredients:

• 1 1/2 cups vital wheat gluten (for firm, elastic texture)
• 1/2 block compressed tofu, crumbled
• 1 Tablespoon all-purpose flour (less flour for firmer texture)
• 2 teaspoons no-chicken broth powder
• 2 teaspoons beef-like broth powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon rubbed dried sage
• 1 teaspoon fennel seeds, lightly crushed  (optional)
• 1/2 teaspoon konjac/ glucomannan powder (for a firmer, sausage-like texture)
• 1/2 teaspoon garlic salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon nutmeg substitute or 1/8 teaspoon nutmeg (See Resources for substitutes)
• 1/2 teaspoon Monk’s pepper
• 1/2 teaspoon marjoram (ground but maybe next time not ground)
• 1/2 teaspoon thyme
• 1/2 teaspoon molasses (for slight sweetness)

Wet Ingredients:

• 3/4 cup water
• 2 Tablespoons refined coconut oil, melted or neutral oil (for fatty mouthfeel)
• 1 Tablespoon maple syrup
• 3 Tablespoons liquid aminos
• 1/2 teaspoon unsweetened plain dairy-free yogurt or 1 teaspoon unsweetened apple juice + pinch mustard green sprouts
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon molasses (for deeper umami and sweetness)

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Instructions

1. Hydrate the TVP:
   • Mix hot water, TVP, broth powders, and liquid aminos. Let sit for 10 minutes.
2. Prepare the Dough:
   • In a food processor with a dough blade, combine crumbled tofu, vital wheat gluten, and all-purpose flour.
   • Add hydrated TVP and all dry ingredients.
3. Incorporate Wet Ingredients:
   • While processing, slowly add the water, melted coconut oil, maple syrup, liquid aminos, yogurt, liquid smoke, and molasses.
   • Continue processing for 2-3 minutes until the dough is elastic and firm.
4. Shape the Links:
   • Divide the dough into small portions and roll into sausage links.
   • Wrap each link in parchment paper, twisting the ends like candy wrappers.
   • Alternatively, place links in lightly oiled stainless steel tins for links.
5. Steam for Firmness:
   • Steam in a pressure cooker on high for 30 minutes (small tins) or 25 minutes for parchment-wrapped links.
   • Let sausages cool slightly before unwrapping.
6. Chill for the Best Texture:
   • Refrigerate for at least 2 hours (or overnight).
7. Final Cooking Step (For Authentic Breakfast Sausage Feel):
   • Pan-fry in a bit of oil over medium heat until browned and crispy.
   • Air-fry at 375°F for 5-7 minutes for a firm, slightly crispy casing effect.