

Make a slurry of liquid/coconut aminos and a thickener to coat them in before cooking to intensify the “grilled meat” profile. Maybe add some maple syrup to the slurry if you’re doing a breakfast sausage. As a former resident of the American south I’d also be remiss if I didn’t suggest serving them with a white pan gravy over biscuits.










I tried Gentoo once, I just straight up do not have time for that. It’s fine, honestly nice even, but the waiting omg. Maybe I was doing things wrong but I don’t have all day to sit around eating for things to compile