1 cup raw bulgur wheat*, cooked
1/4 cup gluten or whole wheat flour
1 1/2 tsp ener-g egg replacer mixed well with, 2 t. water
1 tbsp nutritional yeast
2 tbsp tamari
1 tsp dried basil leaves
1/2 tsp poultry seasoning
1/2 tsp paprika
1/2 tsp sage
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp crushed dried red pepper flakes
Directions
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2
1/2 cups water and one teaspoon salt. Bring to a boil, then turn down
to medium-low and simmer for 20 to 25 minutes. Remove from hat and
let stand for 10 minutes before using. In a bowl, mix cooked bulgur
wheat and gluten or whole wheat flour well. Add nutritional yeast to
egg replacer and water; mix into bulgur mixture. Add tamari and the
rest of the seasonings, mixing well. Form into patties and saute in a
little vegetable oil in a nonstick skillet on medium-high heat for
about 5 minutes on each side. OR bake them on a greased cookie sheet
in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on
the outside.
Servings: 8 servings
Bionic Breakfast Sausages Recipe brought to you by Recipe Ideas
Categories: Breakfast; Meat; Sausage
The History of Recipes
It is quite feasible to trace the history of recipes back into the distant past, in truth as far into history as early Egypt, and maybe further still. Interesting though that is, in the main part, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were divided into starters, main course and dessert, something we still use today. Additionally, he recounts how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few you will know for example bay, mint and parsley. Later, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including basil and rosemary. These new foods and tastes was responsible for a torrent in publications on food, many of which still exist in private libraries. During the following few centuries, the powerful families of Wesstern Europe tried to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes increased in prestige. However, it was during the nineteenth century that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and publishing the recipes of their peers. By the advent of the 1900s, recipe publications were increasing in popularity mostly as a result of more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Bionic Breakfast Sausages recipe.
