Preparation:
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 garnish, remove seeds and membrane from the bell pepper.
Cut the pepper and carrot into very small (1/8 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 (1/8 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 110F. Remove and allow gelatin to thicken slightly. Set the bowl of bean/vegetable mixture 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 1/2-inch- thick slices |
