|Cooked soybeans||2 Cup (32 tbs)|
|Cooked dried lima beans||1 Cup (16 tbs)|
|Cooked dried navy beans||1 Cup (16 tbs)|
|Butter||1 Tablespoon, melted|
|Powdered sage||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Dried summer savory||1⁄4 Teaspoon|
|Wheat germ||6 Tablespoon|
|Egg||1 , lightly beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Vegetable oil||4 Tablespoon|
1. Preheat the oven to 500 degrees.
2. Press the soybeans, lima beans, and navy beans through a collander or puree in a food processor. Add the salt, paprika, butter, sage, thyme, marjoram, and savory. Add enough wheat germ to make a moldable mixture.
3. Shape the bean mixture into sausage shapes. Combine the egg and milk. Dip the sausages first into the egg and milk mixture and then into the cornmeal. Put the sausages in a large, well oiled, shallow roasting pan. Bake until the sausages are browned on all sides, turning during the cooking.