| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables, Main dish | 8 | Servings | |
INGREDIENTS
| 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- Dried rosemary leaves |
| 4 | Feet sausage casing |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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