Garbanzo Sausage

Materials	Metric	US
chickpea (garbanzo) flour	225 g	1.50 lb.
tofu, regular	225 g	1.50 lb.
oil emulsion*	100 g	0.22 lb.
vital wheat gluten	50 g	2 oz
textured vegetable protein	100 g	3.5 oz
water for TVP	300 g	1-1/4 cup

Ingredients per 1000g (1 kg) of meat

salt	10 g	1-1/2 tsp
pepper	2 g	1 tsp
garlic	3.5 g	1 clove
nutmeg	2 g	1 tsp
ginger	1 g	1/2 tsp
carrageenan	10 g	2 tsp

Instructions

1. Soak TVP in water for at least 30 minutes.
2. Mix chickpea flour, TVP, starch, salt, carrageenan and spices.
3. Add oil emulsion and remix everything together. Add vital wheat gluten and remix.
4. Stuff into 32 mm casings.
5. Cook in water at 176 F (80 C) for 20 minutes.
6. Cool in cold water.
7. Keep refrigerated.

Notes