Vegetable sausage

Yield: 8 Servings

Ingredients:

• 3 c Mixed vegetables

Instructions:

- 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 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.

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