Maple Breakfast Sausages

By Terry Hope Romero from her cookbook Protein Ninja by permission from Da Capo Press

Makes 16 small sausages

As if breathable air wasn’t enough, trees also gift us with maple syrup.  Thank you, trees!  That touch of sweetness elevates these savory little wieners into a mighty satisfying breakfast.  Serve with any of the pancakes in this book or the Roasted Veggie Pan Omelet (page XX).  They also freeze well if you want to make a double batch - they’re one of my go-to add-ins for stir fries, especially fried rice.


1. Preheat oven to 400. Tear 8 pieces of foil about 6 inches wide each.

2. In a mixing bowl mash the beans with a fork into a creamy paste. Stir in the vegetable broth, tamari, maple syrup, and canola oil.


3. In a separate bowl combine all of the dry ingredients, forming a well in the center. Pour the wet ingredients into the well, stirring with a fork until all of the liquid has been absorbed. Now roll up your sleeve and use your hand to knead the dough in the bowl for about 1 1/2 -2 minutes until smooth.


4. Transfer dough to a lightly floured cutting board, shape into log about 2 inches thick. Slice into sixteen pieces by cutting the log into four pieces, and then each piece into four slices. Shape each slice into small sauge-shapes and wrap each one individually like a piece of candy in aluminum foil, twisting the ends together. Don’t wrap each piece too tightly, give it a little slack as the dough will expand as it steams during the baking process. Bake on an oven tray for 20 mins. At about 10 minutes to go, flip each sausage over once.

5. Serve hot, or for a properly browned exterior lightly sauté sausage in a little olive oil in a cast iron pan over medium-high heat until browned on the edges




½ cup cooked navy beans, drained and rinsed

2/3 cup vegetable broth

3 tablespoons pure maple syrup

3 tablespoons tamari

1 tablespoon canola oil

1 cup vital wheat gluten flour

¼ cup unflavored pea protein powder

¼ cup garbanzo bean flour

1 teaspoon rubbed sage powder

½ teaspoon dried thyme

½ teaspoon garlic powder

1/2 teaspoon smoked sweet paprika

¼ teaspoon ground black pepper

A little bit of whole wheat flour for kneading the dough