Meats and Sausages
Vegetarian Quinoa with Black Beans Sausage
Quinoa grain originated in the Andean region of Bolivia, Peru, Ecuador, Chile and Colombia, where it was consumed already 3,000 to 4,000 years ago. The seeds are cooked the same way as rice and can be used in a wide range of dishes. Quinoa is classified as a source of a complete protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans.
| Materials | Metric | US |
|---|---|---|
| Cooked quinoa | 500 g | 1.10 lb |
| Black beans | 300 g | 10.5 oz |
| Flaxseed emulsion (1:2:2) | 100 g | 3.5 oz |
| Potato starch | 25 g | 0.88 oz |
| Guar gum | 5 g | 0.17 oz |
| Carrageenan | 10 g | 0.35 oz |
| Curry spice | 10 g | 0.35 oz |
Instructions
- The following ingredients go well with quinoa - lemon juice, chile peppers, oregano, cilantro, tomatoes, red bell pepper.
- Cook quinoa like rice, use 1 cup quinoa : 2 cups water.
- Mix quinoa, beans, emulsion and spices.
- Add starch, guar, carrageenan and mix all together.
- 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.
Notes
* to make emulsion use given ratio (by weight) of ground flaxseeds : vegetable oil : water (or other liquid). Using a manual whisk or electric blender mix ground flaxseeds with water first until a smooth paste is obtained. Then start gradually adding oil until mayonnaise-like emulsion is obtained. More about emulsions.
100 g flaxseed emulsion = 20 g ground flaxseed : 40 g oil : 40 g water
