Soy Sausages

1 15-ounce can soybeans
1 15-ounce can kidney beans
1 15-ounce pinto beans
2 eggs or soy egg substitute
1 cup whole wheat flour
1 cup oatmeal
1 Tablespoon olive oil
1 teaspoon coarsely ground black pepper
1/2 (one-half) teaspoon each: ground sage, ground thyme, dried oregano and dried basil
2/3 cup skim or soy milk
3/4 (three-quarter) cup cornmeal

Pour beans into a colander and wash with cold water. Drain well. Place in a large mixing bowl and mash beans with a potato masher. Leave some whole for texture. Add eggs, flour, oatmeal, oil and spices and stir until mixture is blended. Shape into small patties or links with hands. Pour milk into a small bowl. Dip each patty or link into milk. Roll in cornmeal. Place on lightly oiled cookie sheet. Bake in preheated 425 degree oven for twelve to fifteen minutes. Turn and cook other side about ten minutes. Remove from oven and serve hot. Cool remaining sausages. Wrap in several small foil packages or freezer bags and freeze. Yields three dozen patties or four dozen links.