Bean Frankfurter

Bean Frankfurter is a healthy sausage with only 183 calories per 100g serving.

MaterialsMetricUS
cooked beans500 g1.10 lb.
potato flour200 g0.44 lb.
vital wheat gluten100 g3.5 oz
soy protein isolate20 g3 Tbsp
water as needed180 g3/4 cup
Ingredients per 1000g (1 kg) of materials
salt12 g2 tsp
pepper2 g1 tsp
chili powder8 g4 tsp
onion powder5 g2 tsp
carrageenan10 g2 tsp
Instructions
  1. Soak beans in water for 4 hours. Drain, then slow cook until tender. Use enough water to cover the beans.
  2. Add beans and 1/2 cup water into food processor and chop until a paste is obtained.
  3. Add all ingredients except wheat gluten and emulsify.
  4. Add vital wheat gluten and blend everything together. Add more water if necessary.
  5. Stuff into desired casings (24-26 mm).
  6. Cook sausages in water at 176 F (80 C), about 20 minutes.
  7. Cool in cold water.
  8. Store in refrigerator.
Notes

Making Oil Emulsion

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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