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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
3 Cup(s) Mixed vegetables such as artichoke hearts, asparagus, mushrooms, broccoli or cauliflower
1 Cup(s) Cooked spinach; chopped
2 Tablespoon(s) Lemon juice, fresh
2 medium Onions; roughly diced
1/2 Cup(s) Ground coriander
3/4 Cup(s) Egg whites
1 Teaspoon(s) Minced garlic
1/2 Teaspoon(s) Salt; or as desired
1/2 Teaspoon(s) Ground white pepper
1 Teaspoon(s) Fresh rosemary leaves -OR- Dried rosemary leaves
4 Feet sausage casing |
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