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