Herbal bean sausages
Yield: 12 Servings
Ingredients:
- 2 c Cooked pinto beans
- 1/2 c Whole wheat breadcrumbs
- 1/2 c Onion minced
- 1 Garlic clove; minced
- 1/2 c Tomato sauce
- 1/8 ts Fennel seed crushed
- 1/8 ts Dried red pepper
- 1/8 ts Dried basil; -OR-
- 1/2 ts -Fresh basil
- 1 1/2 ts Chopped fresh parsley Salt; to taste MMMMM-----------------MUSHROOM-RED PEPPER SAUCE----------------------
- 1 Red bell pepper; minced
- 1/8 c Vegetable broth or water -OR- more as needed
- 4 lg Mushrooms; minced
- 1/4 c Onion; minced Salt; to taste
- 1/8 ts Celery seed
- 1/2 ts Chopped fresh oregano
- 1 ds Black pepper
Instructions:
Whole wheat flour -- (pastry flour works best) These plant-based sausages taste great contain no added fat except the vegetable oil they're fried in and are easy to make. These ingredients yield fairly mild sausages; after you've 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
