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Veggie Pork Sausage Patties

Veggie Pork Sausage Patties

Just the right flavor and texture for a breakfast side, these patties are made with a product I love, Creative foods Inc.’s Light Gluten Shreds. These cook up easily, keep in the refrigerator for several days, or store in the freezer for a month or two.

Makes about (10) 2-inch patties.


  • 1 c light gluten shreds
  • 1/2 c warm water
  • 1/4 c vegetable oil
  • 1/2 c all purpose flour
  • 1 tsp rubbed sage (or 1/2 tsp ground sage)
  • 1 tsp paprika
  • 1 tsp dry minced onion
  • 1/2 tsp sea salt
  • 1/4 tsp fennel seeds
  • 1/4 tsp dry garlic flakes
  • 1/4 tsp red pepper flakes
  • 1 large egg, lightly beaten


  1. In a small bowl, mix the gluten shreds, warm water, and oil. Allow to stand for at least 5 minutes while continuing with recipe.
  2. In a medium bowl, whisk together the flour, sage, paprika, onion, salt, fennel seeds, garlic, and red pepper.
  3. Stir in the gluten shreds mixture and the egg. Blend well.
  4. Preheat a griddle to 350 degrees F or heat a heavy skillet over medium heat. (Mixture is oily and should not require a greased pan.)
  5. Drop sausage mixture by rounded tablespoons. Neaten and slightly flatten them with the back of your spoon.
  6. Cook about 5 minutes on each side, or until well browned and firm. Drain on a rack or paper towel. Serve hot.

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