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These plant-based sausages taste great, contain no added fat except the vegetable oil theyre fried in, and are easy to make. These ingredients yield fairly mild sausages; after youve tried them, adjust the seasonings to please your palate. DIRECTIONS: =========== Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce (below). MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7 minutes until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5 minutes longer or until onion is transparent. Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time. Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more vegetable broth or water. Serve over sausages, whole grains, or vegetables. * Source: Karen Iacobbo, in The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias
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