Baked Sunflower Sausage

For best results, allow the finished product to finish cooling completely and then heat it to serve with meal.

• Difficulty: Easy
• Category: Savory
• Cuisine: American
• Cooking Method: Baked, Blending/Processing/Infusing

Ingredients

Section 1 - Pre-Processing Prep

• 3 tbsp Olive Oil (For sauteeing)
• 1 tbsp Minced Garlic
• 1/2 Onion (Chopped up)
• 1 Misc Vegetable (Optional - you can add another small/medium vegetable to this step for more flavor/texture variety. I added a single small carrot.)

Section 2 - Food Processor

• 2 cup Sunflower Seeds
• 25 g Sun-Dried Tomato
• 2 tbsp Braggs Liquid Aminos
• 1.5 tsp Maple Syrup
• 1.5 tsp White Miso
• 1 tsp Liquid Smoke

Section 3 - Spices

• 1 tsp Red Pepper Flakes
• 0.5 tsp Cayenne Powder
• 0.5 tsp Smoked Paprika
• 1 tsp Oregano
• 1 tsp Fennel Seed
• 1 tsp White or Black Pepper
• 0.5 tsp Salt

Instructions

1. Add the Olive Oil to a pan on medium-high heat and allow it to heat up, then saute your Onion and Garlic until the onion pieces are translucent. Set aside to cool down while you prep the rest of the recipe.
2. Add Sunflower Seeds to food processor and pulse until a coarse meal has formed. Don't over-process during this step, or the results won't have the right texture.
3. Add the rest of the ingredients, including the sauteed onion, garlic, and optional vegetable.
4. Process until approximately the same texture as the picture, scraping the sides as needed.
5. Once these ingredients are fully blended together, put them in a large bowl and let them sit in the fridge for one hour to really let the flavors sink in.
6. Preheat the oven to 350°
7. Use a spoon or your hands to form either 'meatball' or patty shapes, depending on your preference. Bake for 25 minutes at 350°
8. After the first baking period, remove the pan from the oven and flip all of the sausage balls/patties. Bake for another 10 minutes at 350°
9. Remove from oven and allow to cool.
10. Serve heated with meal.