Black Bean Sausage with Tofu and Fresh Corn - shallots

Method

• Mince the shallows and garlic.
• Chop the cilantro.
• Set aside.
• Heat oil in a heavy saute pan over moderate heat.
• When oil is hot, add the shallots and garlic.
• Saute 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 (1/8 in.)
• dice.
• Heat oil in a saute pan over moderate heat.
• When oil is hot, add pepper and carrots and saute 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 sauteed 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 1/2-inch- thick slices.