Recipe - Vegetable Sauce

3 cup Mixed vegetables
such as artichoke hearts,
asparagus, mushrooms,
broccoli or cauliflower
1 cup Cooked spinach; chopped
2 tablespoon Olive oil
2 md Onions; roughly minced
One half cup Bread crumbs
Three fourths cup Egg whites
One half teaspoon Ground coriander
1 teaspoon Minced garlic
One half teaspoon Salt; or as desired
One half teaspoon Ground white pepper
1 teaspoon Fresh rosemary leaves OR
One half teaspoon Dried rosemary leaves
4 Feet sausage casing

ROUGHLY CHOP VEGETABLES into 1/4inch 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 6inch 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