www.sausagemaking.org

You can adapt any recipe by replacing the meat with beans or grains, and adding eggs or egg whites. These can be formed into patties and fried or roasted , or put into Casings. If the vegetarians can't eat the casings, a substitute, albeit expensive, is to use leeks. Trim whole leeks and blanch in simmering water fo 2-3 minutes, then drain and place in cold water. When cool, genlty push the center out of the leeks, and use the hollow leek outers as casings. Or, try this recipes:

Polish Veggie Sausage

8 ounces tempeh (from the health food section- ask your veggie friends)

1 can (15 ounces ) cooked beans (any color), drained and rinsed (I use red kidneys)
1/2 cup chopped onions
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp freshly ground pepper
1 tsp kosher salt
1/2 tsp dried savory
1/4 tsp ground allspice
2 large eagg whites
2 Tbsp canola oil
1/2 cup fresh breadcrumbs

Steam tempeh for 10 minutes, cool, then coarsely grate with a box grater.
Put in a food processor with all the ingredients, and pulse until thouroghly blended. Place in pastry bag (or large ziplock bag with a corner cut off).

Lay a sheet of plastic wrap on the counter. Pipe a 3/4 inch line of the sausage mixture along the plastic fo about 5 inches. Gently roll up the plastic wrap into a sausage shape. Tie off one end with kitchen string, then tighten the ohter end and tie off.

Continue until all sausage is used up. Place in simmering water, and poach gently for 10 to 12 minutes. Plunge into an ice bath, then cool completely.

t serve, gently reheat in a little oil until lightly browned.

"Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake.":