I came across this recipe for a poor man’s sausage that was developed during World War 2 and found it quite interesting. His version was good, but I wanted to try it with spices found in traditional Texas beef sausage.
Gather the ingredients.
- 1 cup Rolled Oats
- 1 tsp. Black Pepper
- ½ tsp. Hickory Smoked Salt
- ½ tsp. Garlic Powder
- ½ tsp. Cayenne Pepper
- ¼ tsp. Mustard Powder
- ¼ tsp. Paprika
- ¼ tsp. Turmeric
- 2 Eggs
- 2 cups of water
- 2 Beef Bouillon cube
Let’s go to work.
- In a medium bowl, combine oats with spices and set aside.
- In a separate bowl, beat eggs and add them to the oat mixture. Stir well and allow it to rest for 30 minutes to hydrate the oats.
- Bring water to a boil in a medium saucepan. Add a bouillon cubes, then remove from heat and set aside.
- Form the oat mixture into 4 or 5 patties. Heat 3 tablespoons of avocado oil in a medium skillet over medium heat and fry the patties until golden, about 1-2 minutes per side.
- Reduce heat, add hot stock, and let the patties come to a boil. Then reduce to a simmer, cover, and cook for 20 minutes.
- Discard or save the stock for gravy. Return the pan to medium heat, add a little more oil, and fry the patties a second time, flipping after a minute or two.
- ‘Nuff said! Serve those Beefless Sausage patties immediately and enjoy!