Vegetable Sausage

Recipe Ingredients

3 cups	330g / 11oz	Mixed vegetables - such as artichoke he
		Asparagus - mushrooms, broccoli or cauliflo
1 cup	146g / 5.1oz	Cooked spinach - chopped
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - roughly diced (medium)
1/2 cup	73g / 2.6oz	Bread crumbs
3/4 cup	148g / 5.2oz	Egg whites
1/2 teaspoon	2.5ml	Ground coriander
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Salt - or as desired
1/2 teaspoon	2.5ml	Ground white pepper
1 teaspoon	5ml	Fresh rosemary leaves -or-
1/2 teaspoon	2.5ml	- dried rosemary leaves
4		Feet sausage casing

Recipe Instructions

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.

Source:
Cooking Light, Sept 1994, page 90

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