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Name: Vegetable Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 ts Ground white pepper; 1/2 ts -Dried rosemary leaves; 3/4 c Egg whites; 4 Feet sausage casing; 2 tb olive oil; 1 ts Garlic minced; 1/2 ts Ground coriander; 2 md Onions; roughly diced; 1/2 ts Salt; or as desired; 1 ts Fresh rosemary leaves -OR-; 3 c Mixed vegetables; 1 c Cooked spinach; chopped; 1/2 c Bread crumbs

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INGREDIENTS

1/2 ts Ground white pepper
1/2 ts -Dried rosemary leaves
3/4 c Egg whites
4 Feet sausage casing
2 tb olive oil
1 ts Garlic ; minced
1/2 ts Ground coriander
2 md Onions; roughly diced
1/2 ts Salt; or as desired
1 ts Fresh rosemary leaves -OR-
3 c Mixed vegetables
1 c Cooked spinach; chopped
1/2 c Bread crumbs

Servings

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.

NOTES

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Vegetable Sausage

1/2 ts Ground white pepper
1/2 ts -Dried rosemary leaves
3/4 c Egg whites
4 Feet sausage casing
2 tb olive oil
1 ts Garlic minced
1/2 ts Ground coriander
2 md Onions; roughly diced
1/2 ts Salt; or as desired
1 ts Fresh rosemary leaves -OR-
3 c Mixed vegetables
1 c Cooked spinach; chopped
1/2 c Bread crumbs

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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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 8 Servings

Calories: 255
Calories from Fat: 37 (15%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 1.4g
Cholesterol 0.5mg		0 %
Sodium 972.1mg		34 %
Potassium 276mg		7 %
Total Carbohydrate 44.8g		13 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 39.6g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 255

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