This sausage recipe comes from Nutrition Guru, Jeff Novick, who now works with Dr. John McDougall in CA. This recipe had been collecting dust in my recipe binder for years. Always meaning to try it, I stuck, instead, with my faux sausage made with vital wheat gluten - which I enjoy! Well, entering these recipes on my site, and feeling the call for lunch, I realized I had freshly made red kidney beans in my frig along with leftover brown rice from last night. With all the ingredients at hand, I quickly put these together. They are delicious. Not only would they make a nice 'faux' breakfast sausage, but a tasty, healthy lunch treat. I lightly browned the patties, then sauteed sweet onions, mushrooms, and spinach in a little water and, walla, I enjoyed a quickly put together lunch that was full of fiber, greens and those cancer-fighting darlings - onions and mushrooms. Delicious!

1 can dark red kidney beans
1/2 to 1 cup cooked and cooled brown rice.


2 tsps rubbed sage
1 tsp fennel seed, chopped
1/2 tsp red chili flakes
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp cumin

Mash the kidney beans well. Add the brown rice. Add the spices and mix all ingredients well. Form into sausage patties and brown in non-stick skillet that has been lightly coated with a wee bit of oil.