Vegetarian Breakfast Sausage
- * frozen veggie sausage patties or links
- * quality olive oil
- * mushroom stock (may substitute vegetable stock)
- * salt and pepper to taste
- * chopped, fresh basil or sage
Coat the bottom of a cast-iron or non-stick skillet with olive oil and heat to medium high. Add frozen veggie sausage and brown quickly on all sides. Standing back, pour enough mushroom (or vegetable) stock over sausage to create a very shallow pool around the sausage. Cook just until stock begins to thicken and soak into the sausage (less than 1 minute). Cover and remove from heat. When ready to serve, sprinkle with salt, pepper and fresh herbs.