add 1/2 a cup of oats, and 1/4 cup of flax seeds to a bowl slowly stir in water until a smooth consistency is achieved. Set aside to thicken. ( add in thyme, salt and pepper)
In a pan sautee the shallots, hot pepper and garlic in coconut oil on med-high heat. Once they appear to cook down a bit, add more coconut oil.
It’s time to toss in the sliced plantain. On medium heat stirring occasionally until they start to brown.
For instructions on making the sausage please see the douggie burger. I used the same process, but changed the shape of the “meat”.
Ready to eat
how do you to pick a plantain? Depends… how do you like em?
-Choose semi-ripe plantains, which appear mottled brown and yellow, for a less sweet flavor that’s not as bland as green, unripe plantains. Deep fry thick slices in this stage.
-Purchase fully ripe plantains, which turn to a dark black color, for a sweeter taste.
-Consider buying overripe plantains, when their black skin assumes a white sheen. Although they appear rotten at this stage, they peel easily and taste their sweetest. When overripe, plantains turn caramel as they cook.
… I tend to prefer under ripe plantains but i’m weird… so use your discretion and choose what you like!