Bulghur Wheat Sausage Patties
Submitted by amos97
Vegetarian sausage patties made from bulgur wheat, whole wheat flour, sage, and poultry seasoning. Pan-fried until golden, these make a high-fiber meat substitute for breakfast or casseroles.
YIELD
8 pattiesPREP
20 minCOOK
25 minREADY
45 minNo meat, no problem. These vegetarian patties nail that savory, herby sausage flavor using nothing but bulgur wheat, sage, basil, and poultry seasoning.
The bulgur gives them a satisfyingly chewy, grainy texture while whole wheat flour and egg bind everything into patties sturdy enough to fry up golden in a skillet.
Use them anywhere you’d use breakfast sausage: alongside eggs, crumbled into casseroles, or tucked into a biscuit sandwich.
They freeze and reheat beautifully, so make a double batch.
Pro Tips
- Cook the bulgur and let it cool before mixing. Hot grain will cook the egg prematurely and make the patties fall apart.
- Press the patties firmly and don’t make them too thick. About half an inch is ideal for a crispy exterior and cooked-through center.
- Wrap individually in plastic before freezing so you can reheat just one or two at a time.
- Add a pinch of red pepper flakes or fennel seeds for an Italian sausage spin.
Ingredients
Directions
Mix the bulgur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together.
Form into patties and roll in whole wheat flour.
Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated.
Cook like hamburger meat or add to casseroles in place of meat.
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