Mary & Martha's Kitchen Recipe

Category	Sausages
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Vegetable Sausage Recipe 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 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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<h1>Vegetable Sausage</h1> <h2>Recipe</h2><p> <P>3 c Mixed vegetables <P>- such as artichoke hearts, - asparagus, mushrooms, - broccoli or cauliflower 1 c Cooked spinach; chopped <P>2 tb Olive oil <P>2 md Onions; roughly diced <P>1/2 c Bread crumbs <P>3/4 c Egg whites <P>1/2 ts Ground coriander <P>1 ts Minced garlic <P>1/2 ts Salt; or as desired <P>1/2 ts Ground white pepper <P>1 ts Fresh rosemary leaves -OR- <P>1/2 ts -Dried rosemary leaves <P>4 Feet sausage casing <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Vegetable_Sausage/36519/' title='Vegetable Sausage Recipe'>Vegetable Sausage Recipe</a></div>

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