Vegetarian Bean Sausage

Bean sausage is made from beans, wheat gluten, potato flour and soy protein emulsion.
Cooked beans500 g1.10 lb
Wheat gluten250 g0.55 lb
Potato flour60 g2.11 oz
Soy emulsion (1:4:5)100 g3.5 oz
Potato starch25 g0.88 oz
Guar gum10 g0.35 oz
Carrageenan10 g0.35 oz
Salt12 g0.42 oz
Pepper2 g0.07 oz
Paprika4 g0.14 oz
Onion powder5 g0.17 oz
Cumin4 g0.14 oz
Cayenne0.5 g0.01 oz
Water as needed100 ml3.5 oz
  1. Soak beans in water for 4 hours. Drain, then slow cook until tender. Use enough water to cover the beans. You can use canned beans, just wash and drain them. Take a masher and mash them.
  2. Add beans, chopped or ground wheat gluten, soy emulsion, spices and 100 ml water into food processor and chop until a paste is obtained. Add starch, guar gum and carrageenan and emulsify.
  3. Add potato flour and emulsify.
  4. Stuff hard into 38 mm casings.
  5. Cook in 176-185° F (80-85° C) water for 20 minutes. Place sausages in cold water for 5 minutes. Remove and let them cool.
* to make emulsion use given ratio (by weight) of soy protein isolate : vegetable oil : water (or other liquid). Using a manual whisk or electric blender mix soy protein isolate with water first until a smooth paste is obtained. Then start gradually adding oil until mayonnaise-like emulsion is obtained. More about emulsions. 100 g soy protein emulsion = 10 g soy protein isolate : 40 g oil : 50 g water

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