This MorningStar Farms product contains FOUR inflammatory seed oils (corn, canola, soybean, sunflower) plus artificial flavors and caramel color. DIY version uses vital wheat gluten and egg whites for clean protein with coconut oil as the only added fat, plus real spices for authentic breakfast sausage flavor.
Based on: Sausage Links
· Makes approximately 40 servings (80 links)
· Serving: 2 links (45g)
Why This Recipe is Seed Oil Free
Commercial Sausage Links from MorningStar Farms often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sausage Links may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Hydrates the gluten and adds savory base flavor depth
Instructions
Step 1. In a large mixing bowl, whisk together 450g vital wheat gluten, 30g nutritional yeast, 12g salt, 8g ground fennel, 6g sage, 4g garlic powder, 4g smoked paprika, 2g red pepper flakes, and 2g xanthan gum. Mix thoroughly for 2-3 minutes to ensure even distribution — gluten flour clumps easily and uneven mixing will create tough spots in your sausages.
Step 2. In a separate bowl, whisk together 300ml warm vegetable broth, 180ml egg whites, and 120g melted (but not hot) coconut oil. The coconut oil should be liquid but not steaming hot, or it will cook the egg whites. Whisk vigorously for 1-2 minutes until completely emulsified — you should see no oil streaks.
Step 3. Pour the wet mixture into the dry ingredients all at once. Using a sturdy wooden spoon or your hands, mix aggressively for 3-4 minutes until a cohesive, elastic dough forms. The mixture should be slightly sticky but hold together well. If too dry, add broth 1 tablespoon at a time; if too wet, add gluten 1 tablespoon at a time.
Step 4. Knead the dough on a clean counter for 5-6 minutes until very smooth and elastic — this develops the gluten structure that creates the meaty texture. The dough should bounce back when poked and feel similar to bread dough. Let rest for 10 minutes to fully hydrate.
Step 5. Divide dough into 80 equal portions (about 22g each). Roll each portion into a 3-inch sausage link shape, slightly thicker than your thumb. Place on parchment-lined baking sheets, ensuring links don't touch — they'll expand slightly during cooking.
Step 6. Steam the sausages: Set up a large steamer or use a large pot with a steamer insert. Steam in batches for 18-20 minutes until firm and cooked through — they should feel springy when pressed and have no raw dough taste. Let cool completely on wire racks.
Step 7. For final preparation, heat 1 tablespoon coconut oil in a skillet over medium heat. Pan-fry cooked sausages for 2-3 minutes per side until golden brown and heated through. Store cooked sausages in refrigerator up to 5 days, or freeze for up to 3 months. To use: thaw if frozen, then pan-fry until heated through and lightly browned.
Storage
Store steamed sausages in refrigerator for up to 5 days in airtight container. Freeze for up to 3 months in freezer bags. Pan-fry from refrigerated or thawed state for best texture.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.85
Savings75%
Significant upfront investment in spices and specialty ingredients, but massive long-term savings. Bulk buying vital wheat gluten and coconut oil makes subsequent batches even cheaper.