Wheat berries are whole kernels of wheat and add protein and an array of minerals and vitamins to bread, salads, and to this sausage meat! Use this sausage to make patties, to form crumbles for casseroles and chili, in vegetarian meatloaves and even as a sandwich spread, mixed with mayonnaise and mustard.
Makes about 6 cups.
Ingredients:
- 1 c cooked wheat berries**
- 4 c water
- 2 c TVP granules (textured vegetable soy protein)
- 1/4 c gluten flour (vital wheat gluten)
- 1/4 c chia seeds
- 2 Tbsp vegetable oil
- 1 Tbsp sugar
- 1 Tbsp dry sage powder
- 2 tsp paprika
- 2 tsp sea salt
- 2 tsp gumbo file
- 1 tsp fennel seeds
- 1 tsp fennugreek seeds
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
Directions:
- Place cooked wheat berries in a kitchen chopper or food processor and pulse about 12 times (or use food grinder or mortar/pestle and process until most of the berries are crushed and broken down).
- In a 2-quart or larger heavy pot, place the crushed wheat berries and all remaining ingredients. Bring to a boil over high heat.
- Reduce heat to low and cover. Simmer 5 minutes. Stir and allow to cool. Place in covered container(s) in the refrigerator and chill thoroughly.
- To make patties, heat a small amount of oil in a heavy skillet over medium heat. Form patties in hands or in a press. Cook 4-5 minutes on each side, flipping over gently. For crumbles, break up in the oil and brown well.
**To cook one cup of raw wheat berries, place them in a heavy pot with 4 cups of water. Bring to boil on high, reduce heat to low, cover tightly, and simmer one hour. They should then be chewy, but not crunchy. Drain and use in recipes. (Makes about 2 1/2 cups cooked wheat berries.)