---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Main dish
       Yield: 12 servings
       2 c  Cooked pinto beans
     1/2 c  Whole wheat breadcrumbs
     1/2 c  Onion, minced
       1    Garlic clove; minced
     1/2 c  Tomato sauce
     1/8 ts Fennel seed, crushed
     1/8 ts Dried red pepper
     1/8 ts Dried basil; -OR-
     1/2 ts -Fresh basil
   1 1/2 ts Chopped fresh parsley
            Salt; to taste
 -------------------------MUSHROOM-RED PEPPER SAUCE-------------------------
       1    Red bell pepper; minced
     1/8 c  Vegetable broth or water
            -OR- more as needed
       4 lg Mushrooms; minced
     1/4 c  Onion; minced
            Salt; to taste
     1/8 ts Celery seed
     1/2 ts Chopped fresh oregano
       1 ds Black pepper
            Whole wheat flour
            -- (pastry flour works best)
   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
   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