Vegetarian Garbanzo Sausage

The chickpea is also known as gram or garbanzo bean. It is one of the earliest cultivated legumes. Pea flours are very dry and need oil for correct texture. In this recipe the oil is supplied by soy emulsion.
Garbanzo flour300 g0.66 lb
Tofu, firm200 g7 oz
Soy emulsion (1:4:5)*400 g0.88 lb
TVP20 g0.7 oz
Cracker meal50 g1.76 oz
Water for cracker meal and TVP120 ml4 oz fl
Potato starch20 g0.7 oz
Guar gum10 g0.3 oz
Carrageenan10 g0.35 oz
Vinegar50 ml1.66 oz fl
Salt10 g0.35 g
Pepper4 g0.14 oz
Garlic powder5 g0.17 oz
Nutmeg0.5 g0.01 oz
  1. Blend protein with water first then gradually add oil.
  2. Soak cracker meal and TVP in water.
  3. Dice jalapenos and cut tofu into 1/8" (3 mm) cubes.
  4. Mix pea flour with soy emulsion then add tofu, cracker meal, vinegar, jalapenos and spices.
  5. Lastly, add starch, guar and carrageenan and mix everything again.
  6. Stuff hard into 38 mm casings.
  7. Cook in 176-185° F (80-85° C) water for 20 minutes.
  8. Place sausages in cold water for 5 minutes.
  9. 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. 400 g soy emulsion = 40 g soy protein isolate : 160 ml oil : 200 ml water.

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