Sunday Brunch: Icelandic Brunch - Porridge w/ Veggie 'Blood' Sausages ***Bonus Gluten-free February option

I've been dreaming of a trip to Iceland lately, so I looked up what their style of breakfast is this week. Unfortunately, they have a very heavy reliance on meat over there, so it was mostly that. No better time to try my hand at sausages from scratch! Thank you to The Post Punk Kitchen for the base recipe, which I altered.

Secondly, I am going to post BOTH the gluten-free and the very much not gluten-free recipe. The oats are GF by nature, as long as you get ones that aren't processed in a plant that also processes gluten products. ***The Gluten-Free recipe will be in bold.


OATS INGREDIENTS:
1 cup Water
1 cup Unsweetened Vanilla Almond Milk(1 cup unsw. Almond Milk + 1 tsp Vanilla)
1 cup Porridge Oats
1 tsp Salt

Bring the milk, salt and water to a low boil and add the oats. Simmer for 4-5 minutes until smooth and top with a bit of maple syrup or brown sugar and pour Almond Milk over top. I topped with some blueberries because I can't get enough.

SAUSAGE INGREDIENTS GF:
1/2 cup Cooked Navy Beans, drained
1 cup Vegetable Broth (should be GF, but double-check to find one that is)
1 tbsp Olive Oil
2 tbsp Tamari or other GF Soy Sauce Alternative
1/2 cup Bean Flour
1/2 cup Rice Flour
1/4 cup Tapioca Starch
1/4 cup Nutritional Yeast (again, should be GF, but check label to be sure)
1 tsp Garlic Powder
1 1/2 tsp Crushed Fennel Seed
1/2 tsp Red Pepper Flakes
1 tsp Smoked Paprika
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1/2 tsp Fresh Ground Pepper
3-4 Sun-Dried Tomatoes, chopped well

For preparation, get a large pot with a fitted steam basket (or whatever steaming option you have) and get it boiling. Prepare 4- 5 pieces of tinfoil, each 5-6 inches wide x box length (regular, not wide box).

Mash the beans into a paste with minimal chunks. Then add the rest of the ingredients in order, stir with a fork or spatula until a (wet) dough is formed. separate the dough into 4-5 pieces and form into tubes about 5 inches long (5 pieces will yield skinnier sausages). Lay along the foil and wrap up tight, spinning the ends like a Tootsie Roll. Place wrapped sausages in the steamer for 40 minutes, then fry or grill at mealtime.  I fried them up and drizzled with some maple syrup.

SAUSAGE INGREDIENT (NON-GF)
1/2 cup Cooked Navy Beans, drained
1 cup Vegetable Broth (should be GF, but double-check to find one that is)
1 tbsp Olive Oil
2 tbsp Soy Sauce
1 1/4 cups Vital Wheat Gluten1/4 cup Nutritional Yeast (again, should be GF, but check label to be sure)
1 tsp Garlic Powder
1 1/2 tsp Crushed Fennel Seed
1/2 tsp Red Pepper Flakes
1 tsp Smoked Paprika
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1/2 tsp Fresh Ground Pepper
3-4 Sun-Dried Tomatoes, chopped well

Follow directions as listed above.

Sunday Brunch (Gluten-Free February) - White Bean 'Sausage' Patties

INGREDIENTS:
1 can White Kidney Beans, drained (regular kidney beans, pinto, black beans would all work)
1/2 medium Onion, finely chopped
2 cloves Garlic, pressed or pureed
1 Egg Replacer (Ener-G is gluten-free)
2 tbsp Tamari (or gluten-free soy sauce)
1 tbsp Fennel Seeds
1 tsp Basil
1 tsp Oregano
1/2 tsp Red Pepper Flakes (more if you like spice) 
3/4 cup Quick Oats

In a large bowl, combine beans, onion, garlic, egg replacer, tamari and spices. Mash with a fork or a potato masher until there are some chunks of beans, but no full ones remaining. Mix in the oats and combine until well mixed (may require more or less oats, add a little by little until chunky and not liquidy).

Flatten potions into small patties and fry in oil until golden on each side. Serve with maple syrup or ketchup.