Recipe - Herbal Bean Sausages

2 cup Cooked pinto beans
One half cup Whole wheat breadcrumbs
One half cup Onion, minced
1 Garlic clove; minced
One half cup Tomato sauce
1/8 teaspoon Fennel seed, crushed
1/8 teaspoon Dried red pepper
1/8 teaspoon Dried basil; OR
One half teaspoon Fresh basil
1 One half teaspoon Chopped fresh parsley
Salt; to taste

MUSHROOMRED PEPPER SAUCE
1 Red bell pepper; minced
1/8 cup Vegetable broth or water
OR more as needed
4 lg Mushrooms; minced
One fourth cup Onion; minced
Salt; to taste
1/8 teaspoon Celery seed
One half teaspoon Chopped fresh oregano
1 ds Black pepper
Whole wheat flour
(pastry flour works best)

These plantbased 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 2inch 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 MushroomRed Pepper Sauce
(below).

MUSHROOMRED 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini