| 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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