Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-----------------MUSHROOM-RED PEPPER SAUCE----------------------
1 Red bell pepper; minced 1/8 ts Celery seed
1/8 c Vegetable broth or water 1/2 ts Chopped fresh oregano
-OR- more as needed 1 ds Black pepper
4 lg Mushrooms; minced Whole wheat flour
1/4 c Onion; minced -- (pastry flour works best)
Salt; to taste

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

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