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Vegetarian Pork Sausage Patties

Vegetarian Pork Sausage Patties

I like to serve these vegetarian pork sausages with buttery corn grits in the morning. You can make a double batch, freeze the extras between sheets of wax paper, and add them to your favorite recipes later. They also can be broken up and used as “crumbles”.

Makes 6 small patties.


  • 8 Loma Linda Little Links (reserve broth)
  • 1/4 cup all-purpose flour
  • 1 Tbsp nutritional yeast (optional)
  • 1 Tbsp maple syrup
  • 1 tsp sage
  • 1/2 tsp garlic powder
  • 1/2 tsp marjoram
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 tsp crushed red pepper flakes
  • pinch ground cloves
  • 4-5 drops Liquid Smoke (optional)
  • 1 Tbsp vegetable oil


  1. Into a medium bowl, place the sausages and break them with fingertips or a fork until they are the size of small sausage crumbles. Add 3 tablespoons of the packing broth.
  2. Stir in the flour, nutritional yeast, maple syrup, sage, garlic powder, marjoram, salt, pepper, red pepper flakes, cloves and Liquid Smoke. Blend well.
  3. Use a small patty press which has been oiled to form 6 perfect patties, or simply form them in your hands.
  4. In a large skillet or griddle over medium low, spread the oil and heat it. Place the patties in the skillet and fry without disturbing for a couple of minutes on each side, or until lightly browned and set up. Serve hot with eggs, potatoes, or grits.

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