Recipes » Breakfast » Millet “Sausage” Patties
T. Colin Campbell Center for Nutrition Studies

Millet “Sausage” Patties

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These flavorful and nutritious patties pack a variety of aromatic herbs and spices—a delightful alternative to traditional meat-based sausages! And because they’re made with millet, they are also the perfect choice for anyone on a gluten-free diet.
Yield: 14–16 patties
Gluten Free Low Sugar Nut Free

Author’s notes: This sausage is perfect for several dishes that I like to make. I use it in Johnny Marzetti, as a breakfast sandwich on homemade biscuits, or any time that sausage is called for in a recipe.

Adapted from The China Study Family Cookbook (BenBella Books, 2017).

Ingredients

Ingredients

  • 2 ¼ cups water
  • 1 cup millet
  • ¼ cup minced yellow onion
  • 4 garlic cloves, minced (about 4 tsp)
  • 2 sun-dried tomatoes, minced
  • 2 Tbsp tamari, or to taste
  • ½ tsp dried sage
  • 1 tsp crushed fennel seeds or to taste
  • 1 tsp crushed red pepper flakes, or to taste
  • 3 Tbsp flax seed meal soaked in ¼ cup water
  • ¼ cup nutritional yeast
  • Sea salt, to taste
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Preheat the oven to 350 degrees F.
  • 2. Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until the millet is tender, about 20 minutes (see note).
  • 3. While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking to the pan.
  • 4. Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings.
  • 5. Remove the skillet from the heat. Add the flax seed meal soaked in water, nutritional yeast and cooked millet, season with sea salt, and mix well.
  • 6. Using a ¼-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick or parchment-lined baking sheet. Flatten the patties slightly.
  • 7. Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so.
  • 8. Serve warm.

Cooking Tips

Cooking Tips

  • 1. For the millet to work as a binder you almost need to overcook it; if it seems crumbly when you first make it, add 2 to 3 tablespoons of water and let it cook with the lid on for another 2 to 3 minutes until it holds together when pinched between two fingers.
  • 2. You can make extra and freeze the patties to use later in your favorite recipe.

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