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  Recipe Home » Breakfast » Black Bean Sausage With Tofu & Fresh Corn
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  Black Bean Sausage With Tofu & Fresh Corn
  Category: Breakfast
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 240
Ingredients:
2 small Shallots
3 large Cloves garlic
1 bunch Fresh cilantro
3/4 cup Vegetable stock
2 oz Plain unflavored gelatin
1 tbsp Vegetable oil
2 cup Cooked black beans
1/2 tsp Salt
1/2 tsp Ground white pepper
1/2 medium Green bell pepper
1 small Carrot, peeled
1/4 cup Firm tofu
1/4 cup Fresh corn kernels
Instructions:
Mince the shallows and garlic. Chop the cilantro. Set aside. Heat oil
in a heavy saute pan over moderate heat. When oil is hot, add the
shallots and garlic. Saute for 2 to 3 minutes or until tender. Set
aside to cool. Place the beans, salt, and white pepper in a food
processor fitted with a metal blade and process until beans are
pureed. Transfer to a large bowl. To make garnis, remove seeds and
membrane from the bell pepper. Cut the pepper and carrot into very
small (1/8 in.) dice. Heat oil in a saute pan over moderate heat.
When oil is hot, add pepper and carrots and saute for 2 to 3 minutes
or until tender. Cool _completely_. Drain and towel dry tofu. Cut the
tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled
sauteed vegetables to bean mixture, stirring to combine. Transfer to
a bowl. Pour stock into a double boiler. Sprinkle the surface with
gelatin and allow it to _bloom_ for about 10 minutes. Heat gelatin
to a syrupy consistency over water that is 100 to 110 degees F.
Remove and allow gelatin to thicken slightly. Set the bowl of
bean/vegetable misture into a large bowl filled with ice and stir
occasionally as it cools. Add the gelatin. folding to combine, and
continue stirring until thickened and well chilled. To assemble
sausage, spoon mixture onto a sheet of plastic wrap in a long line.
Roll up (like a cigar), twisting the ends closed and securing with
butcher's twine, if desired. Chill 3 or 4 hours or overnight. To
serve, remove plastic and cut on the bias into 1/2-inch- thick slices.
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