"German Sausage with Black Bean Stuffing That's Vegetarian and Just as Delicious Like Salami for Trying... "

Ingredients:

1. Salami Stuffing:

   2 21/2 lbs pork shoulder

   1 1/2 lbs beef chuck

   2 tblsp salt

   2 tblsp garlic

   1 tblsp blk pepper

   1/2 yellow onion

   3 tblsp sage

   3 tblsp rosemary

   3 tblsp basel

   
   

   1 lb pork fat chopped

1 lb black Mexican bean

3 1/2 c H2O to boil

1 c milk

1/3 c egg whites

1 large yellow onion

4 cloves garlic

3 tsp blk pepper

3 tsp salt

2. Instructions:

Note, that the proportions of meat and fat are: 2:1:1 for Salami: Fat: Blk beans. Take first the pork and beef (without fat) and place in a food processor to make a deviled texture adding next herbs and rest of the condiments. Set aside sealed in Saran Wrap (R) in fridge until needed.

Take the pork fat and rough chop to bits (2 mm) to be mixed later with the stuffing.

Finally take the blk beans, wash a few times, boil in H2O for 3-4 hrs until softened, transfer into another container or large sauce pot and add in the milk, stirring in and making a mash in the food processor and transfer back and heat over MED setting and add the egg whites and whisk to mix rapidly until it thickens and leave to cool in pot.

Then take the cooled, set and drier mixture of "bean batter" and rough chop like the fat into bit (3 mm) to be mixed later with the stuffing.

Using a Kitchen Aid(R) mixer with sausage extension for stuffing the pre-bought casings of medium width (use

the synthetic type that is more readily available) and manipulate the casing fitted onto the injector-like fitting of the mixer guiding the extended casing section by section gradually and fully fitting the casing to exact width making for the reticulated sausage which per link can be turned end-on-end and use cord or string to fasten snugly until all the links are completely formed.