Spicy Hemp Breakfast Sausages

• 2 Tbs. pure maple syrup
• 2 Tbs. dried parsley
• 2 Tbs. rubbed dried sage
• 2 tsp. garlic powder
• 2 tsp. liquid smoke
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. smoked paprika
• 1 1/2 tsp. black pepper, preferably coarsely ground
• 1 1/2 tsp. salt
• 1 1/2 tsp. dried thyme
• 1/4 tsp. red pepper flakes
• 1/2 cup plus 2 Tbs. masa harina
• 1 cup hemp seeds
• 1 tsp. olive oil, plus 1/4 cup more for cooking sausages, optional
• 1 15-oz. can pinto or kidney beans, rinsed and drained

1. To make Spice Liquid: Place all ingredients in medium bowl.
2. Stir in 2 cups boiling water.
3. Set aside 5 minutes to steep and develop flavor.
4. To make Sausage Mix: Stir 1 cup warm Spice Liquid into masa harina.
5. Let stand 5 minutes to rehydrate masa harina, then stir in hemp seeds.
6. Heat 1 tsp.
7. oil in large skillet over medium-high heat.
8. Add 1/2 cup beans and 1/3 cup Spice Liquid.
9. Using potato masher or back of spoon, mash beans into Spice Liquid.
10. Cook 3 to 4 minutes, or until liquid evaporates, stirring frequently.
11. Add 1/2 cup beans and 1/3 cup Spice Liquid, and mash and cook again, stirring.
12. Add remaining 1/2 cup beans and remaining 1/3 cup Spice Liquid, and cook 5 to 7 minutes, or until mixture is thick and dry.
13. Stir bean mixture into masa harina mixture.
14. Cool, or refrigerate overnight.
15. Use damp hands to shape Sausage Mix into 2-inch patties or small links.
16. Coat non-stick skillet with cooking spray, or heat 1/4 cup oil, if using, in skillet over medium heat.
17. Cook sausages 3 to 5 minutes on each side, or until deep brown and crispy.
18. Drain on paper towels.
19. Cool 3 to 5 minutes before serving.

maple syrup, parsley, sage, garlic powder, liquid smoke, oregano, paprika, black pepper, salt, thyme, red pepper, masa harina, hemp seeds, olive oil, pinto

Taken from www.vegetariantimes.com/recipe/spicy-hemp-breakfast-sausages/ (may not work)