Vegetable Sausage

Serving size: 8

3 cups mixed vegetables such as artichoke hearts,
asparagus, mushrooms, broccoli or cauliflower
1 cup cooked spinach, chopped
2 tablespoons olive oil
2 medium onions, roughly diced
1/2 cup bread crumbs
3/4 cup egg whites
1/2 teaspoon ground coriander
1 teaspoon minced garlic
1/2 teaspoon salt, or as desired
1/2 teaspoon ground white pepper
1 teaspoon fresh rosemary leaves or
1/2 teaspoon dried rosemary leaves
4 feet sausage casing

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.