In preparation for following along with Kelly's Get Real series in 2012, I decided I really need to pin down a homemade Italian sausage crumbles recipe made with whole food that I'll like. Italian sausage is one of those things that I never really ate, but I hear such good things about it I had to create my own. I came up with this recipe basically through trial and error and a lot of taste-testing. I think they turned out really well and could actually make a great party appetizer on their own.
Italian Sausage Crumbles
Ingredients for about 2 cups crumbles or 4 dozen tiny sausage balls
- 1 cup Lentil and Rice Ground Beef Substitute
- 1/4 cup pumpkin puree (or other egg substitute)
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon fresh basil, chopped
- 1/2 tablespoon Italian seasoning
- House seasoning or salt and pepper to taste
Mash all ingredients together in a zippered bag or medium bowl until combined.
Crumble "raw" over pizza or into soup.
OR preheat oven to 350. Roll sausage into 1/2-inch balls (about the size of a chickpea) and place on a greased cookie sheet. Bake 7-10 minutes until golden and slightly crisped on the outside. Serve with marinara or your favorite dipping sauce.
I really like the flavor and the texture of these. They don't have any of that funky processed flavor of the pre-packaged sausage and I can adjust the seasonings however I like. A definite winner. The kids both loved these (Bug a bit more than Goose) and my meat-eating husband thought they were pretty good, too.
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