These vegan and gluten-free breakfast sausages are flavored with fennel, apple and sage! The perfect accompaniment to any fall breakfast!
In a cast iron skillet or non stick pan, heat 1 Tbsp. of olive oil on medium high, then add the apples and fennel. Saute for 5-7 minutes, or until the apples and fennel are soft and a bit brown. Season with a pinch of salt. Remove from heat.
Add the apples and fennel to a food processor. Process on high for a minute or 2 scraping down the sides as needed until the apples and fennel form almost a paste like consistency with a little texture left.
Now add in the tempeh, sage, liquid smoke and salt and pepper. Process for a few more minutes, scraping down as needed until the mixture starts to come together and can easily be held together in a ball. If it doesn't hold together, continue to process.
Once the mixture is ready. Form into patties by rolling into small balls, then flatten. You can at this point cover and place them in the fridge, or cook them right away.
When ready, heat the remaining tablespoon of olive oil in the same pan. Place each sausage patty into the pan. Cook on each side for 1-3 minutes or until brown and cooked through. Serve!
Try to only flip the patties once or twice, if you start to flip them back and forth a bunch, they may start to fall apart.
They will firm up a little when they cool down a bit.
I definitely recommend using cast iron or non stick pans. Otherwise, I think they will stick to the pan.