Herbal Bean Sausages Recipe




Herbal Bean Sausages Ingredients

2 cup cooked pinto beans
1/2 cup whole wheat breadcrumbs
1/2 cup onion, minced
1 garlic clove, minced
1/2 cup tomato sauce
1/8 tsp fennel seed, crushed
1/8 tsp dried red pepper
1/8 tsp dried basil, -or- fresh basil
1 1/2 tsp chopped fresh parsley
1 salt, to taste

MUSHROOMRED PEPPER SAUCE

1 red bell pepper, minced
1/8 cup vegetable broth or water or- more a, s needed
4 large mushrooms, minced
1/4 cup onion, minced
1 salt, to taste
1/8 tsp celery seed
1/2 tsp chopped fresh oregano
1 dash black pepper
1 whole wheat flour - (pastry flour w, orks best)

A Recipe for
Herbal Bean Sausages

 

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Herbal Bean Sausages

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”

Andre Simon (1877-1970)






Herbal Bean Sausages Directions

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

Serves: 12

 

 

 

 

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Herbal Bean Sausages Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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