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 flour||300 g||0.66 lb|
|Tofu, firm||200 g||7 oz|
|Soy emulsion (1:4:5)*||400 g||0.88 lb|
|TVP||20 g||0.7 oz|
|Cracker meal||50 g||1.76 oz|
|Water for cracker meal and TVP||120 ml||4 oz fl|
|Potato starch||20 g||0.7 oz|
|Guar gum||10 g||0.3 oz|
|Carrageenan||10 g||0.35 oz|
|Vinegar||50 ml||1.66 oz fl|
|Salt||10 g||0.35 g|
|Pepper||4 g||0.14 oz|
|Garlic powder||5 g||0.17 oz|
|Nutmeg||0.5 g||0.01 oz|
- Blend protein with water first then gradually add oil.
- Soak cracker meal and TVP in water.
- Dice jalapenos and cut tofu into 1/8" (3 mm) cubes.
- Mix pea flour with soy emulsion then add tofu, cracker meal, vinegar, jalapenos and spices.
- Lastly, add starch, guar and carrageenan and mix everything again.
- Stuff hard into 38 mm casings.
- 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. 400 g soy emulsion = 40 g soy protein isolate : 160 ml oil : 200 ml water.