Breakfast Sausage with toast

Breakfast Sausage with toast


  • 2 cups of cooked chickpeas
  • 1 cup of mushrooms
  • ½ chickpea flour
  • ½ cup of onion, chopped
  • 1 plum tomato
  • 1 tsp. onion powder
  • 1 tsp. Oregano
  • 1 tsp. Sea salt or Himalayan salt
  • 2 tsp. Ground sage
  • 1 tsp. Dill
  • 2 tsp. Basil
  • ½ tsp. Cayenne powder
  • ½ ground clove
  • 2 tsp. Grapeseed oil.
  • 1 piping or plastic bag. 


1. Excluding the chickpea flour, place all the ingredients into a food processor and blend for about 10 seconds. Add the flour and blend for about 20 seconds or until mixed well.

2. Scoop the mixture into a piping bag or sealed plastic bag and make small cuts on the bottom corner with a pair of scissors.

3. Add about 2 tsp. of grapeseed oil to a skillet at medium-high heat. Squeeze out the sausage blend into the skilled to form links. (No bag? Make patties by hand)

4. Cook for 3-4 minutes on each side, carefully flipping to prevent them from breaking apart.

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