This is a neat recipe for spicy breakfast sausage made from hemp, corn flour, and maple syrup. They are simple and delicious.
Masa harina, the corn flour used to make tortillas and tamales, holds these sausages together. The mixture can be shaped into patties or links and refrigerated three days or frozen up to six months.
2 Tbs. pure maple syrup
2 Tbs. dried parsley
2 Tbs. rubbed dried sage
2 tsp. garlic powder
2 tsp. liquid smoke
1 Â½ tsp. dried oregano
1 Â½ tsp. smoked paprika
1 Â½ tsp. black pepper, preferably coarsely ground
1 Â½ tsp. salt
1 Â½ tsp. dried thyme
Â¼ tsp. red pepper flakes
Â½ cup plus 2 Tbs. masa harina
1 cup hemp seeds
1 tsp. olive oil, plus Â¼ cup more for cooking sausages, optional 1 15-oz. can pinto or kidney beans, rinsed and drained
1. To make Spice Liquid: Place all ingredients in medium bowl. Stir in 2 cups boiling water. Set aside 5 minutes to steep and develop flavor.
2. To make Sausage Mix: Stir 1 cup warm Spice Liquid into masa harina. Let stand 5 minutes to rehydrate masa harina, then stir in hemp seeds.
3. Heat 1 tsp. oil in large skillet over medium-high heat. Add 1/2 cup beans and 1/3 cup Spice Liquid. Using potato masher or back of spoon, mash beans into Spice Liquid. Cook 3 to 4 minutes, or until liquid evaporates, stirring frequently. Add 1/2 cup beans and 1/3 cup Spice Liquid, and mash and cook again, stirring. Add remaining 1/2 cup beans and remaining 1/3 cup Spice Liquid, and cook 5 to 7 minutes, or until mixture is thick and dry. 4. Stir bean mixture into masa harina mixture. Cool, or refrigerate overnight. 5. Use damp hands to shape Sausage Mix into 2-inch patties or small links.
6. Coat non-stick skillet with cooking spray, or heat 1/4 cup oil, if using, in skillet over medium heat. Cook sausages 3 to 5 minutes on each side, or until deep brown and crispy. Drain on paper towels. Cool 3 to 5 minutes before serving.
Peace and health,