Vegetarian Sausage Gravy on Gluten Free Biscuits with Poached Egg

Team: Flying Hooves 4-H Club

Host School: Flying Hooves 4-H Club

Age Group: Middle School


Vegetarian Breakfast Sausage:


1 tbsp Vermont Maple Syrup

2 tsp Seasoned Salt

2 tsp Fennel Seed

1/2 tsp Sage

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

1/8 tsp Nutmeg

1 dash Cayenne

1 tbsp Vegetable Oil

1 Cup Water

1 tbsp Gluten Free Soy Sauce

1 tsp Hickory Flavored Liquid Smoke


3/4 Cup TVP (Textured Vegetable Protein)

1/3 Cup Gluten Free Oats

2 tbsp ground flax meal


1/3 Cup King Arthur Gluten Free Four

3 to 4 Cups (or more if needed) Vemont - Monument Farms Whole Milk

1/2 tsp seasoned salt

1 tsp ground black pepper (to taste)

Gluten Free Biscuits:

1 1/2 Cups King Arthur Gluten Free Flour

2 3/4 tsp baking powder

1/4 tsp salt

3/4 cup heavy cream

1 large egg

Poached Egg:



Preparation Instructions


Preheat oven to 450 degrees F

Mix Flour, baking powder and salt together in large bowl

In a separate bowl beat together the cream and egg.

Pour the wet ingrdients into the dry ingredients an mix to a dough

Spoon out dough into 12 biscuits and place on parchment paper lined cookie sheet

Brush tops of biscuits with cream

Bake for 10 - 12 Minutes

Breakfast Sausage:

Put all ingrdients for the Broth into a medium sized sauce pan and heat to a slow boil

Turn heat to low

Add TVP to broth and wait for it to soak up the broth (about 2 minutes)

Put 1/3 cup of oats into food processor and pulse into a chunky oat flour

Add Flax Meal and the Oat Flour (from above step) to the TVP/Broth and allow to cook over low heat for 3 Minutes - until thick and all liquid is absorbed.

Sausage Gravy:

Add Oil to coat the bottom of a heavy skillet.

Heat the sausage you made in the previous steps in the skillet over medium-high heat until the sausage begins to brown and crisp a little.

Reduce the heat to medium/low

Sprinkle about half of the flour onto the sausage and stir.  Allow sausage to absorb the flour.

Add a little more oil to the pan to keep it slightly moist 

Add the rest of the flour to the sausage.

Then add the milk (start with three cups) and stir constantly

Cook for about a minute and let it start to thicken.  Add additional milk if it gets too thick too fast.  Continue cooking for about 10 Minutes.

Poached Egg:

Fill medium saucepan half full with water.

Bring water to boil

Crack Egg into water and allow to cook until desired firmness

Plate Preparation:

Place Biscuit on plate

Spoon sausage gravy onto biscuit

Add Poached Egg