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Instructions |
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Add spices and salt to water, bring to a boil.
Stir in TVP, allow to cool.
Beat eggs with splenda (or sweetner of choice)
Mix well the eggs, bread crumbs and TVP mixture.
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Spread the oil evenly in a non stick skillet. Heat skillet
Form mixture into patties (about 1/4 c each). Fry for 5 minutes over medium high heat. Turn patties, reduce heat to medium cook another 5 minutes with pan covered.
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Turn them again and let the first side cook a couple of minutes longer with the cover off.
Sausgages are done when there is no juice when squeezed and both sides are evenly browned.
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Refrigerate or freeze leftovers.
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Originally Submitted
5/25/2011
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