Vegan Spicy Sausages

1 (15-ounce) can each: soybeans, kidney beans and pinto beans
1 cup whole wheat flour
1 cup oatmeal
1 Tablespoon olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon each: chili powder, ground sage, thyme, dried oregano and basil
2/3 cup soy milk
2/3 cup cornmeal

Pour beans into a colander and rinse with cold water. Drain well. Place in a large mixing bowl and mash beans with a potato masher. Leave some whole for texture. Add flour, oatmeal, oil and spices and stir until mixture is blended. Shape into small patties or links with wet 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 12-15 minutes. Turn and bake other side about 10 minutes. Remove from oven and serve hot. Cool remaining sausages. Wrap in foil and freeze. Use on pizza, in sauces, and for breakfast biscuits. Yields 18 servings of 2 patties each.

Calories: 205, total fat: 6g, dietary fiber: 6g, protein: 13g, potassium: 18 percent