| 1 | Roughly chop vegetables into ?inch pieces and set aside on a plate. |
| 2 | Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. |
| 3 | Decrease heat to low, add the vegetables and cook for 10 minutes. |
| 4 | Remove vegetables from heat and scrape the mixture into a food processor. |
| 5 | Add the egg whites and bread crumbs and puree until smooth. |
| 6 | Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. |
| 7 | Poach the sausages in gently simmering water for 7 minutes, drain and let cool. |
| 8 | If you have used plastic wrap to form the sausages, remove it when sausages are cool. |
| 9 | Cut sausages into 6-inch lengths. |
| 10 | To serve, grill the sausages or place under a preheated broiler. |
| 11 | Since the sausages are already cooked, we want only to reheat them and crisp their skins. |
