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Vegetable Sausage



  • 3 cups mixed vegetables such as artichoke hearts, asparagus, mushrooms, broccoli or cauliflower
  • 1 cup cooked spinach, chopped
  • 2 tablespoons olive oil
  • 2 medium onions, roughly diced
  • 1/2 cup bread crumbs
  • 3/4 cup egg whites
  • 1/2 teaspoon ground coriander
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt, or as desired
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves
  • 4 feet sausage casing


  1. Roughly chop vegetables into 1/4-inch pieces and set aside on a plate.
  2. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes.
  3. Decrease heat to low, add the vegetables and cook for 10 minutes.
  4. Remove vegetables from heat and scrape the mixture into a food processor. Add the egg whites and bread crumbs and puree until smooth.
  5. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap.
  6. 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.
  7. Cut sausages into 6-inch lengths.
  8. 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.

Yield: 8 servings

Posted by Tiffany at Recipe Goldmine 2/12/2002 3:06 pm.


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