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1
Mince the shallows and garlic.
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2
Chop the cilantro.
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3
Set aside.
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4
Heat oil in a heavy saute/fry pan over moderate heat.
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5
When oil is warm, add in the shallots and garlic.
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6
Saute/fry for 2 to 3 min or possibly till tender.
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7
Set aside to cold.
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8
Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process till beans are pureed.
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9
Transfer to a large bowl.
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10
To make garnis, remove seeds and membrane from the bell pepper.
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11
Cut the pepper and carrot into very small (1/8 in.)
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12
dice.
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13
Heat oil in a saute/fry pan over moderate heat.
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14
When oil is warm, add in pepper and carrots and saute/fry for 2 to 3 min or possibly till tender.
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15
Cold _completely_.
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16
Drain and towel dry tofu.
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17
Cut the tofu into very small (1/8 in.)
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18
dice.
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19
Add in tofu, corn, and cooled sauteed vegetables to bean mix, stirring to combine.
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20
Transfer to a bowl.
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21
Pour stock into a double boiler.
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22
Sprinkle the surface with gelatin and allow it to _bloom_ for about 10 min.
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23
Heat gelatin to a syrupy consistency over water which is 100 to 110 degees F. Remove and allow gelatin to thicken slightly.
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24
Set the bowl of bean/vegetable misture into a large bowl filled with ice and stir occasionally as it cools.
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25
Add in the gelatin.
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26
folding to combine, and continue stirring till thickened and well chilled.
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27
To assemble sausage, spoon mix onto a sheet of plastic wrap in a long line.
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28
Roll up (like a cigar), twisting the ends closed and securing with butcher's twine, if you like.
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29
Refrigerate3 or possibly 4 hrs or possibly overnight.
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30
To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.
