Graham SDA Church

Directions 

Cook beans with salt. Cook rice. (Parch rice; add coconut oil, garlic, turmeric; add boiling water; cook 40 minutes or until water is absorbed). Preheat oven to 350 degrees F (176 C) and spread the beans onto a parchment-lined baking sheet. Bake beans for ~10 minutes. They should appear dry and cracked open (when cooked this way, they do not become mushy in the sausage mix). Set aside to cool.

To a food processor, add rice, pecans, and dates and blitz/pulse into a loose meal (some texture is good — you don’t want a powder).

Next, add cooked beans, sea salt, garlic, fresh herbs, paprika, fennel, cayenne or pepper flake (optional), and date (optional for binding and well-balanced flavor). Pulse a few times to combine (some texture is good — you’re not going for a purée). 

The texture should be moldable when squeezed in your hands. If too dry, add more coconut aminos. If too wet, you can stir (not blend) in some extra rice. NOTE: The more you pulse / blend, the wetter the texture will become. So pulse just until combined to preserve the texture.

Taste a small amount and adjust flavor as needed, adding more cayenne pepper or red pepper flake for heat, salt to taste, coconut aminos for more depth of flavor / saltiness, or paprika for smokiness.

Form the mixture into patties (about 32 ¼ cup patties) NOTE: At this point you can arrange the sausage between layers of parchment paper if stacking and refrigerate up to 4-5 days in advance for quick + easy cooking throughout the week. After 2 days, transfer to the freezer to keep fresh.

TO COOK: Heat a large skillet over medium heat. Once hot, add just enough oil to coat the surface (or use a non-stick or seasoned cast iron pan) and add only as many patties as will fit comfortably in the pan. Sprinkle the tops with a bit more salt and black or red pepper. See notes for baking instructions.*

Cook for 3-4 minutes or until the underside is browned (turn down heat if browning too quickly). Then gently flip with a spatula and cook on the other side for 3-4 minutes more, or until the underside is browned.

Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. You can also make patties ahead of time (up to 1 month), freeze (uncooked), and thaw before cooking. Cook as instructed.

Notes

To cook quinoa (option): Add 1 part rinsed, drained quinoa to a small saucepan and toast for 3 minutes over medium heat. Then add slightly less than 2 parts water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 18 minutes or until water is absorbed. Then fluff with a fork, remove from the heat, and crack the lid so the quinoa can cool. (As this recipe is written, the amounts should be 1/2 cup quinoa : scant 1 cup water.)

*To bake sausages: Place patties on a parchment-lined baking sheet and bake at 350 degrees F (176 C) for 15-23 minutes (will depend on preferred doneness) or until hot and slightly crispy on the outside. Use regular mouth canning ring to shape.