Title: Vegetable Sausage
Categories: Vegetable Main
Yield: 8 Servings
| 3 | c | Mixed vegetables such as artichoke hearts, asparagus, mush |
| 1 | c | Cooked spinach; chopped |
| 2 | tb | Olive oil |
| 2 | md | Onions; roughly diced |
| 1/2 | c | Bread crumbs |
| 3/4 | c | Egg whites |
| 1/2 | ts | Ground coriander |
| 1 | ts | Minced garlic |
| 1/2 | ts | Salt; or as desired |
| 1/2 | ts | Ground white pepper |
| 1 | ts | Fresh rosemary leaves -OR- |
| 1/2 | ts | -Dried rosemary leaves |
| 4 | | Feet sausage casing |
ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a plate. Heat
the oil in a large skillet over medium heat, add the onion and cook,
stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook
for 10 minutes. Remove vegetables from heat and scrape the mixture into a
food processor. Add the egg whites and bread crumbs and puree until smooth.
Stuff the mixture into sausage casings or form 2 long sausages in plastic
wrap. Poach the sausages in gently simmering water for 7 minutes, drain and
let cool. If you have used plastic wrap to form the sausages, remove it
when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill
the sausages or place under a preheated broiler. Since the sausages are
already cooked, we want only to reheat them and crisp their skins.