Vegetarian Polenta Sausage with Cranberries

Polenta is cornmeal boiled into a porridge. Polenta has a creamy texture due to the gelatinization of starch in the grain. Polenta takes 35-45 minutes to cook, typically simmering in water in four times its volume with almost constant stirring, necessary for even gelatinization of the starch.
Polenta750 g1.65 lb
Cranberries50 g1.76 oz
Raisins50 g1.76 oz
Sugar25 g0.88 oz
Maple syrup30 ml1 oz fl
Vanilla extract30 ml1 oz fl
Potato starch25 g0.88 oz
Guar gum15 g0.53 oz
Carrageenan10 g0.35 oz
  1. Mix 1 cup of cornmeal with 2 parts of cold water.
  2. In a separate pot bring 1-1/2 cup of water to a boil.
  3. Add soaked cornmeal and simmer for 35 minutes stirring often.
  4. Add maple syrup, vanilla, chopped unsoaked cranberries and raisins to 750 g of cool polenta.
  5. Stir together.
  6. Add starch, guar gum and carrageenan and mix.
  7. Stuff hard into 38 mm casings.
  8. Cook in 176-185° F (80-85° C) water for 20 minutes.
  9. Place sausages in cold water for 5 minutes.
  10. Remove and let them cool.

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