Bean Sausages
Source: American Wholefoods Cuisine by Nikki and David Goldbeck
Makes 20 sausages; serves 4 (or 6 when accompanied by eggs)

As with other sausages, these are good with fried eggs, or in a sauce with peppers and onions over spaghetti.

3 cups cooked beans, drained and ground
1 cup soft whole wheat bread crumbs
1 teaspoon dried sage
1 teaspoon salt (omit if beans are well salted)
1/4 teaspoon pepper
1 large clove garlic, minced
2 eggs
2 tablespoons water
about 1/4 cup whole wheat flour
oil

Combine ground beans, bread crumbs, seasonings, and 1 egg. Form into sausages about 3 inches long and 1/2 inch thick. Beat remaining egg with water. Place flour on a plate. Dip each sausage into egg; roll in flour to coat.

To cook, heat enough oil to generously cover a large skillet and saute the sausages, shaking to brown on all sides. or place in a flat pan, drizzle lightly with oil, and broil for about 5 minutes on each side until nicely browned.

Variations: for sausages, onions, and pepper, saute some sliced onions and sweet peppers in a skillet to soften, then add sausages and cook as directed. Add tomato sauce to cover and heat through; serve over spaghetti.

For a spicy version, add hot peppers or a good pinch of cayenne.