Instructions: Mix all ingredients well and form into four patties. Brown in a non-stick skillet (this has a tendency to stick, so you might want to use a
*light*

spray of non-stick cooking spray). To the skillet add 3 cups of vegetable stock, or 3 cups of water mixed with a veggie boullion cube. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Remove patties from liquid, and re-brown before serving (they should be very dark brown and a little crispy on the outside). The leftover liquid can be thickened with a
little flour to make a nice gravy to pour over the "sausage". The trick to
this recipe is to make the patties properly. If you pack them too tightly,
the middles will become glutinous; if they are not packed tightly enough they will fall apart.

Doublingthe recipe works well. If youre not going to use the patties right away, do not re-brown after boiling; save the re-browning for just before serving. They will keep several days in the refrigerator.

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