Impossible Sausage Patty Recipe

Prepare base

Place the 12 oz Impossible-style plant protein in a large mixing bowl and break it up with your hands or a fork so it resembles coarse ground meat.

Add mashed sweet potato

Add 1/2 cup cooked mashed sweet potato to the bowl — this adds moisture, slight sweetness and helps bind the mixture.

Add oils and flavor liquids: add 2 tablespoons light olive oil, 2 tablespoons chilled grated coconut oil (or vegan butter), 1 tablespoon apple cider vinegar, 1 tablespoon tamari and 1 teaspoon maple syrup. Use a spatula to begin integrating; the chilled coconut oil will create short, flaky pockets similar to pork fat when cooked.

Stir in 2 teaspoons unsweetened apricot jam. This provides the apricot note in the finished patty; use smooth jam so it disperses evenly.

In a small bowl combine 2 tsp dried crumbled sage, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground fennel seed, 1/2 tsp black pepper and 1 tsp kosher salt. Sprinkle the seasoning blend over the plant protein mixture.

Mix thoroughly with clean hands or a sturdy spoon until seasonings are evenly distributed and the mixture becomes cohesive. Taste a tiny pinch (microwave 10 seconds if you prefer) and adjust salt, sage or apricot (add another 1/2 tsp jam) if needed.

In a small cup, stir 1 tablespoon ground flaxseed into 3 tablespoons warm water and let sit 2–3 minutes to thicken (flax 'egg').

Add the flax gel to the sausage mixture and the 1/2 cup chickpea flour. Mix well until the dough holds together when pressed. If the mixture feels too wet, add up to 1 tablespoon more chickpea flour; if too dry, add 1 teaspoon warm water at a time.

Divide the mixture into 8 equal portions (about 2 oz each) for slider-size patties or 4 portions (about 4 oz) for full-size. Press each portion into a round patty about 1/2-inch thick. For a nicer crust, make the edges slightly tapered.

Heat a heavy skillet or cast-iron pan over medium heat until hot, then add 1 tablespoon neutral oil and swirl to coat.

Add patties in a single layer without crowding. Cook 3–4 minutes per side, pressing lightly with a spatula for good contact, until a deep brown crust forms. Reduce heat slightly if they brown too quickly and remain raw inside — total cook time 7–10 minutes depending on patty thickness.

During the last minute of cooking, brush the tops of each patty with the reserved 2 teaspoons apricot glaze (extra apricot jam thinned with a little warm water) to caramelize slightly and amplify the apricot note. Flip once after glazing to set the glaze.

Transfer patties to a wire rack or plate lined with paper towel to rest 2 minutes; this firms them up and lets flavors meld.

Serve warm on gluten-free buns with mustard or a sage-mustard aioli, or crumble into breakfast bowls. Leftover patties keep 3–4 days refrigerated in an airtight container; reheat gently in a skillet.