Breakfast Sausages (patties or links)

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The flavor of these are very reminiscent to traditional breakfast sausages.

Yield: 10 patties/links about 70 g/2.5 oz


  • 2 cups old fashioned rolled oats
  • ¼ cup sunflower seeds or fine chopped walnuts (60 g/2 oz)
  • 2 cups water
  • ¼ cup soy sauce
  • 1 Tbsp onion flakes
  • 1 Tbsp maple syrup
  • 1½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp sage
  • ½ tsp poultry seasoning
  • ½ tsp nutmeg
  • ½ tsp paprika
  • ¼ tsp black pepper
  • Rice/spring roll wrappers, as an option for sausage links

Step One: Making the Sausage Mixture

  1. Measure the rolled oats and walnuts and set them aside.
  2. In medium saucepan, add the water and seasonings. Whisk to break up any lumps from the seasonings and bring the mixture to boil.
  3. Once the mixture has come to boil add the rolled oats and walnuts. Give a stir to distribute, but don’t overmix or the mixture will become mushy.
  4. Cover, turn down heat and let simmer for 15 minutes. 

Step Two: Forming Patties/Sausage Links and Cooking/Baking


  1. Preheat oven to 350°F.
  2. After mixture has cooled enough to handle use your hands to form the patties. Allow about 1/3 cup of mixture per patty and place patties onto a baking pan that has been lined with parchment paper. To prevent mixture from sticking to your hands moisten fingers with water then shake off the excess.
  3. Lay a piece of parchment paper or silpat over the top the patties. This will keep the moisture in the patties and keep them from drying out while baking them.
  4. Bake for 25-30 minutes. Remove the parchment paper during the last 8-10 minutes of baking. 
  5. These sausages can be frozen.

Sausage Links

  1. Use about 1/3 cup filling per sausage and shape into logs.
  2. As an option, rice wrappers that are traditionally used for spring rolls, can be used to wrap the sausages. Dip one wrapper at a time into warm water. Dip only for a few seconds, then allow excess water to drip off. (I find a half wrapper adequate to hold each sausage together. Cut wrappers in half with kitchen scissors before dipping).
  3. To prevent mixture from sticking to your hands, moisten lightly with water. Squeeze mixture together to bind and shape then roll sausage into wrapper, similar as you would wrap a spring roll or burrito. Once sausages are wrapped take care to not let them touch one another otherwise they will stick to each other.
  4. To cook the sausage links an AirFryer is ideal. Set at 400°F for about 12-15 minutes. Alternatively bake in a preheated 400°F for about 12-15 minutes. Pan roasting can be tricky because if they touch each other they will stick together and if the pan isn’t hot enough they will stick to the bottom of the pan. Thus when cooking in a pan, preheat until very hot, before adding the sausages. (depending on your pan you may also need to add a touch of oil)

Note Rice/Spring Roll Wrappers

  • From my experience I found rice paper made with a combination of rice and tapioca starch easier to work with as they soften in warm water. Wrappers made with all rice are thicker and need hotter water and I find they are harder to roll.
  • The brand I like to use is made by Blue Dragon and in my community they are available at Walmart.