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Spanish Sausages

From THE WILD VEGAN COOKBOOK

Because common spicebush berries taste like allspice, they make a perfect seasoning for these meatless Spanish sausage patties, also called chorizos.

5 cloves garlic, peeled
6 common spicebush berries
2 1/2 cups cooked lima beans
1/4 cup olive oil
3 tablespoons hot paprika
3 tablespoons red wine vinegar
1 tablespoon freshly ground coriander seeds
1 tablespoon Bragg's Liquid Aminos, tamari soy sauce, or Vege-Sal, or 1 1/2 teaspoons salt, or to taste
2 teaspoons dried oregano, finely crumbled
2 teaspoons chili paste or 1 teaspoon cayenne pepper, or to taste
2 teaspoons freshly ground black pepper (1 teaspoon peppercorns)
1/2 teaspoon freshly ground cumin seeds
2 cups fresh cornbread bread crumbs or other bread crumbs

1. Preheat the oven to 350 degrees.

2. Grind the garlic and spicebush berries together in a food processor or chop them fine by hand. Add the remaining ingredients, except the bread crumbs, and process until the beans are mashed, or mash the ingredients together in a large bowl with a potato masher or fork. Mix in the bread crumbs.

3. Shape the mixture into patties and bake the patties on an oiled cookie sheet for 30 minutes, or cook them in an oiled frying pan with a raised grill until the patties are lightly brown, about 10 minutes on each side.

Serves 6 to 8

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