Posted by Kathy Hesterhttps://healthyslowcooking.com/steel-cut-oat-sausage-crumbles-from-oatrageous-oatmeals/
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Steel-Cut Oat Sausage Crumbles From OATrageous Oatmeals
This is one of my favorite staples and I keep some in the freezer all the time for last minute pizzas. The spices give it a traditional Italian sausage flavor. The oats give it a chewy texture and the spices even turn the oats the color of sausage. It’s at home on a pizza or sprinkled over biscuits and gravy.
- 1 cup (237ml) water
- 1/2 cup (40g) steel-cut oats
- 2 teaspoon rubbed sage
- 2 teaspoon marjoram
- 1 1/2 teaspoon granulated garlic
- 1 teaspoon basil
- 1 teaspoon fennel seeds
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 to 1/2 teaspoon salt, or more, to taste
- 1/4 teaspoon cayenne, or to taste
- 1/4 to 1/8 teaspoon black pepper
- 1/4 teaspoon ground rosemary or 1/2 teaspoon regular
- Preheat oven to 350 and cover a baking sheet with parchment paper.
- In a saucepan, add water and oats, bringing to a boil before lowering the heat. Cook covered or 10 minutes. Mix all the other ingredients in a bowl and set aside.
- Uncover the oats and cook for an additional 5 minutes while stirring to release some of the moisture. Remove from the oats from heat and add the spice mixture, mixing well.
- Spoon the oat mixture onto the parchment paper and try to distribute it as evenly as possible. Use a second piece of parchment paper to cover the mixture, flattening it as much as possible. Then remove the top piece of parchment.
- Bake for 10 minutes, and then remove the pan from the oven. Cut lines into the sausage with a spatula. You aren’t trying to move it; this just make more room for the steam to escape.
- Bake for 10 minutes. Then scrape and break the sausage into pieces.
- Bake for another 5 minutes until it is easily crumbled. Use as a pizza topping or freeze for another time!
gluten-free, soy-free, oil-free