Vegetable Sausage

 

3 c Mixed vegetables - such as artichoke hearts, - asparagus, mushrooms, - broccoli or cauliflower
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 t Minced garlic
1/2 ts Salt -- or as desired
1/2 ts Ground white pepper
1 t 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.

 

Education is painful and not gained with playing games or being average.

- Marva Collins