Transfer the mixture to a medium bowl and add rice and beaten egg substitute, mixing well. Sprinkle in enough breadcrumbs to absorb most of the liquid.

Lay a 12-16 inch (30-40 cm) sheet of plastic wrap on a clean work surface. Spoon half of the vegetable mixture evenly along 8 inches / 20 cm of the long edge. Form into a log by carefully rolling it away from you wrapping the plastic tightly as you go. Twist the ends closed and knot one end. Push the filling towards the knotted end to fill the wrap evenly. Then knot the second end closed. Repeat with the remaining mixture. Chill for 1-6 hours.

Before cooking prick the plastic wrap with a thin sharp knife every 2 inches. In a large nonreactive skillet, heat 1 inch / 2.5 cm of water to just below simmering. Add the sausages and cover, cooking for 8 minutes or until firm in the center. Turn once with a slotted spatula. Remove and cool on a cutting board for at least 10 minutes, then remove the plastic wrap. In a small amount of olive oil over medium heat, brown the sausages quickly on all sides. Remove to a cutting board and let cool 2-3 minutes, then slice each in to 10-12 pieces.

Serve this vegetarian sausage as an appetizer with crusty French bread, spread with vegan mayonnaise, spiked with creole mustard. It's a delicious accompaniment to pasta, risotto or oven fried potatoes. Freezing is not advised as it spoils the texture.

This comes from The Herb Companion, August/September 1998.