Pecan Chorizo Breakfast Sausage

If you are like me then one of the first things you want (or wanted) to do as you transition to veganism is figure out how the heck you are going to replace meat. It’s a valid question and I feel ya. That’s why I created this budget-friendly vegan breakfast sausage recipe. 

Okay, confession, and don’t judge, but I used to love to eat McDonald’s biscuit sausage sandwich before going vegan. I would make sure it was made hot and fresh, add jelly on it and enjoy that little piece of heaven. Now I look back and think gross, but you live and you learn okay?

I say all that to say because this was one of my favorite meals I just knew I had to find a vegan sausage recipe. One that was salty and savory and I could easily make.  This is it for sure.

So enough talking about it. Let’s get cooking! 

First things first this recipe is easy but you will need a few items to get you started.

Kitchen Materials & Utensils

• Steamer for cooking (here’s a steamer pot for reference)
• Parchment paper
• Food processor

You will need all of these items. No way of getting around it friend, sorry!  So, once you’re certain you have these things we can move on to adding our first few ingredients to our food processor and/or mixing bowl to get us started.

First, you’ll take your oats and process them in the food processor on medium to ensure that you get a textured mill. Just process them on high for no more than ten seconds or so. 

Once you have your oat mill (…get it? Corny, maybe?) then you’ll add your beans and mushroom to the food processor. This time you’ll want to just pulse these ingredients together. This way you have a nice vegan breakfast sausage that is textured. 

Next, remove your base vegan sausage mix from the food processor and add it to a mixing bowl. Mix in the remaining ingredients except for the neutral oil. 

Then, you’ll begin to form your sausage mix into sausage links.  For each single sausage link you form, you’ll want to roll into parchment paper and seal the ends by twisting each end close. Once all sausage links have been formed add to a tray and refrigerate for 2 hours, until the sausages are no longer sticky to the touch.

After refrigerating, you’ll want to steam the links for 30 minutes. I did this in batches until all of my links were nicely steamed. 

From here, you have two options: you can put these in the refrigerator and make these throughout the week. Or you can saute them on the stove now.

Once ready to saute, you’ll cook each link in neutral cooking oil for about 12 – 15 minutes. Gently flipping throughout the process. You may decide to drain the sausage after cooking but I didn’t find the necessary. I also didn’t use too much oil. 

Serve warm and enjoy!

The Best Vegan Breakfast Sausage Recipe

4 from 1 vote

Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

1

hour 

30

minutes

Cooking time

1

hour 

Calories

412

kcal

Smoky, protein packed vegan breakfast sausage.

Ingredients

• 1 (15-oz.) can pinto beans

• 1 ½ cups rolled oats

• 1 cup 1 cremini mushrooms, roughly chopped

• 5 tsp 5 chorizo powder blend

• 5 tsp 5 smoked paprika

• 1/2 – 1 tsp cayenne

• 3 Tbsp 3 ketchup

• 4 cloves garlic, minced

• 1 tsp 1 sea salt & black pepper

• 1/2 cup 1/2 pecans, finely chopped

• 2 2 flax eggs

• 2 Tbsp 2 neutral oil (for cooking)

• Chorizo Powder Blend

• 2 Tbsp 2 Cumin

• 1 Tbsp 1 Garlic Powder

• 1 Tbsp 1 Onion Powder

• 1 Tbsp 1 Thyme

• 1 Tbsp 1 Smoked Paprika

• 1 Tbsp 1 Coriander

• 1/2 tsp 1/2 Cayenne Pepper

• 1/2 tsp 1/2 Cinnamon

• 1 Tbsp 1 Cocoa Powder

Preparation

• First, you’ll take your oats and process them in the food processor on medium to ensure you get a rough textured oat blend. Simply, process on high for no more than ten seconds or so.
• Then add your beans and mushroom to the food processor. Instead of blending, PULSE these ingredients together so sausages have some texture to them and are not mushy.
• Next, add this sausage mix to a mixing bowl and gently stir / fold in the remaining ingredients except for the neutral oil.
• Then, taking about 2 Tablespoons per sausage link, begin to form the mix into sausage links. Individually wrap each prepared sausage link with parchment paper.
• Once all sausage links have been formed and wrapped, add to a tray and refrigerate for 2 hours, until the sausages are no longer sticky to the touch.
• After refrigerating, steam the links for 30 minutes. (Note: I did this in batches until all of my links were nicely steamed and firm.)
• From here, you have two options: you can put these in the refrigerator and make these throughout the week. Or you can saute them on the stove now.
• Once ready to saute, you’ll cook each link in neutral cooking oil for about 12 – 15 minutes. Gently flipping throughout the process. You may decide to drain the sausage after cooking but I didn’t find the necessary. I also didn’t use too much oil.
• Serve warm and enjoy!

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What I Am Allergic to Pecans?

Feel to use another nut of your choice, with the caveat that I’m unsure of how the flavor will turn out. My recommended substitutions would be walnut or whole almonds.