Black Bean Sausage with Tofu & Fresh Corn
Submitted by babygirl49
Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis is not your average veggie sausage. This is a kitchen project, and a rewarding one at that.
Black beans get pureed smooth, then folded together with tiny-diced tofu, fresh corn kernels, sautéed bell pepper, and carrots. Gelatin dissolved in vegetable stock binds everything into a firm, sliceable log that you roll up in plastic wrap like a cigar and chill overnight.
The next day, unwrap it, slice on the bias, and fan those rounds out on a plate. The mosaic of black bean, golden corn, and bright pepper pieces is stunning.
It works beautifully on a brunch spread, as part of a vegetarian charcuterie board, or alongside eggs and toast.
Chef Tips
- Dice everything to ⅛ inch. Uniform tiny dice is what gives each slice that gorgeous mosaic look and ensures even texture throughout.
- Chill the bean mixture over ice while folding in the gelatin. If the mixture is warm, the gelatin won’t set properly and your sausage will be soft.
- Let it chill at least overnight. Three to four hours minimum, but a full night in the fridge gives you the firmest, cleanest slices.
- Use a sharp, wet knife when slicing so the cuts are clean and the rounds don’t crumble.
Ingredients
Directions
Mince the shallows and garlic.
Chop the cilantro. Set aside.
Heat oil in a heavy sauté pan over moderate heat.
When oil is hot, add the shallots and garlic.
Sauté 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 (⅛ in.) dice.
Heat oil in a sauté pan over moderate heat.
When oil is hot, add pepper and carrots and sauté for 2 to 3 minutes or until tender.
Cool completely.
Drain and towel dry tofu.
Cut the tofu into very small (⅛ in.) dice. Add tofu, corn, and cooled sautéed 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 ½-inch- thick slices.
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