As easy as making oatmeal, letting it cool then use the sausage as patties, links, or scrambles. This recipe comes from the military. During WWII there were meat shortages so the military began to research meat substitutes. The basis for this recipe comes from that research. I added a couple of touches that I think make the texture and taste better.
Recipe:
1 1/2 Tbs. Brown Sugar
3 Tbs. Soy Sauce
1 1/2 Cup Water
1 tsp. Cayenne Pepper
1 tsp. Onion Powder
1 1/2 tsp. Liquid Smoke (I used pecan wood flavor)
1 tsp Garlic Powder
1 Tbs. Sausage Seasoning
1/2 tsp. Seasoned Salt
1/2 tsp. Smoked Paprika
1 tsp. Course Ground Black Pepper
1 1/2 tsp. Rubbed Sage
1 Tbs. Chili Sauce
1 Tbs. Peanut Butter
1 3/4 Cup Steel Cut Oats

Add brown sugar and soy sauce to a preheated sauce pan on the stove top. Stir together and bring to a boil. Add water and continue to heat on high. Add each of the remaining ingredients except oats. Stir to combine. Bring to a boil. Add oats. Cook for the amount of time specified on the package the oats come in. Remove from heat and cool completely. (can be placed in frig or freezer for faster cooling) The cooled mixture should be thick and gelatinous. Form into patties, roll into links, or stir and break apart into scrambles. Bake patties or links in a 375 degree oven (250 degrees for convection oven) for 20 minutes turning once. Serve immediately or cool. Place in covered container and store in frig or freezer for later use. I reheat the sausage in a skillet over medium high heat in a few drops of oil and some soy sauce. Brown on both sides and serve hot.