{"id":6420,"date":"2020-11-11T15:47:38","date_gmt":"2020-11-11T18:47:38","guid":{"rendered":"https:\/\/holavegan.com\/?p=6420"},"modified":"2026-04-12T18:31:23","modified_gmt":"2026-04-12T21:31:23","slug":"salchichas-bombon","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/salchichas-bombon\/","title":{"rendered":"SALCHICHAS BOMB\u00d3N"},"content":{"rendered":"
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\"\"<\/figure>\n<\/div>\n\n\n

Se trata de una versi\u00f3n en miniatura de nuestras cl\u00e1sicas salchichas<\/a> de arroz. Lo que hice para hacerlas peque\u00f1as fue lo mismo que les cont\u00e9 en esta otra receta<\/a>: simplemente enroll\u00e9 la pasta en film y at\u00e9 con firmeza nudos -dejando a 1,5 o 2 cm de distancia entre s\u00ed- con un piol\u00edn para que quedaran as\u00ed de simpaticonas.<\/p>\n\n\n\n

\u00bfEs m\u00e1s trabajo? No voy a mentirles, lo es, \u00a1pero quedan tanto m\u00e1s lindas! Claro que siempre pueden optar por hacer las salchichas de tama\u00f1o regular y, despu\u00e9s de hervidas, cortarlas en rodajitas antes de saltearlas unos minutos en una sart\u00e9n.<\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n
Esto me recuerda que les tengo que dar este consejo:<\/h5>\n\n\n

Como las salchichas originales tienen una consistencia poco densa -medio que se aplastan un poco al morderlas- decid\u00ed mejorarlas para lograr mayor firmeza. Para lo cual segu\u00ed dos caminos, ambos resultaron bien, as\u00ed que les dejo las opciones:<\/p>\n\n\n\n

    \n
  1. Continu\u00e9 por la v\u00eda gluten free<\/strong> y le agregu\u00e9 a toda la pasta de salchichas, un sobre entero de agar-agar equivalente a 10 g de producto y 1\/2 cucharadita de goma xantana. En el armado la consistencia sigue igual pero, luego de la cocci\u00f3n, el resultado fue el esperado, la consistencia mejor\u00f3.<\/li>\n\n\n\n
  2. Me pas\u00e9 al bando del gluten<\/strong> y le agregu\u00e9 media taza de gluten puro a toda la pasta de salchichas. El resultado fue m\u00e1s firmeza a\u00fan luego de la cocci\u00f3n. El color cambia un poco -se ven un poquito m\u00e1s amarronadas-, pero el sabor queda intacto. Les digo que si van a hacer la de cortar las salchichas en rodajas, esta es la mejor opci\u00f3n -siempre y cuando toleren el gluten-.<\/li>\n<\/ol>\n\n\n\n

    Las salchichas se pueden servir as\u00ed nom\u00e1s, calentitas -reci\u00e9n salteadas- en una compotera y disponer de mayo<\/a> y mostaza para que cada quien picotee a gusto y antojo. Pero si buscan una versi\u00f3n m\u00e1s gourmet<\/em>, entonces les aconsejo que las hagan ba\u00f1adas en esta salsa de vino tinto.<\/p>\n\n\n

    \n
    \"\"<\/figure>\n<\/div>\n\n\n
    La salsa de vino tinto<\/h5>\n

    Es muy f\u00e1cil de hacer y puede usarse para acompa\u00f1ar bifecitos de seit\u00e1n<\/a>, tofu grillado<\/a>, hongos salteados o incluso vegetales a la plancha. Y tranquis, que el alcohol se evapora en la cocci\u00f3n, as\u00ed que si se emborrachan, \u00a1no le hechen la culpa a las salsa!<\/p>\n\n\n\n

    <\/div><\/div><\/div>\n\n\n\n
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    \"\"<\/figure>\n\n\n\n
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    \"\"<\/figure>\n<\/figure>\n\n\n
    <\/div>
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    \n \n <\/div>\n \n
    \n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
    \n \n

    Salchichas bomb\u00f3n<\/h2>\n \n <\/div>\n \n
    \n \n \n <\/div>\n \n
    \n \n

    Ingredients<\/h3>

    Para las salchichas:<\/h4>
    • 3\/4<\/span> tazas de<\/span> arroz doble carolina<\/span><\/li>
    • 1<\/span> trozo de<\/span> remolacha<\/span><\/li>
    • 1\/2<\/span> cup of<\/span> f\u00e9cula de mandioca<\/span><\/li>
    • 1\/2<\/span> cup of<\/span> harina de garbanzos<\/span><\/li>
    • 10 <\/span> G day<\/span> agar agar<\/span><\/li>
    • 1\/2<\/span> cucharadita de<\/span> goma xantana<\/span><\/li>
    • 1\/2<\/span> diente de<\/span> ajo picado<\/span> o una cucharadita de ajo en polvo<\/span><\/li>
    • 1<\/span> zanahoria rallada<\/span><\/li>
    • 1<\/span> cucharada de<\/span> piment\u00f3n ahumado<\/span><\/li>
    • Sal y pimienta a gusto<\/span><\/li><\/ul><\/div>

      Para la salsa de vino tinto:<\/h4>
      • 1<\/span> cup of <\/span> vino tinto<\/span><\/li>
      • 1 <\/span> cucharada de<\/span> manteca vegana<\/span> o margarina o aceite de coco<\/span><\/li>
      • 1<\/span> cucharada de<\/span> aceto bals\u00e1mico<\/span><\/li>
      • 1<\/span> pinch of<\/span> sal<\/span><\/li>
      • 1<\/span> pinch of<\/span> ajo en polvo<\/span><\/li>
      • 1<\/span> pinch of<\/span> jengibre en polvo<\/span><\/li><\/ul><\/div>

        Adem\u00e1s:<\/h4>
        • Aceite de oliva<\/span> para saltear las salchichas<\/span><\/li>
        • Aderezos para acompa\u00f1ar<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>

          Para las salchichas:<\/h4>
          • Lavar y cocinar el arroz junto al trozo de remolacha.<\/span><\/div><\/li>
          • Colarle el agua y agregarle la zanahoria rallada y el ajo picado.<\/span><\/div><\/li>
          • Pasar por el mixer hasta lograr una pasta.<\/span><\/div><\/li>
          • Agregar la f\u00e9cula de mandioca, la harina de garbanzos, el agar agar, la goma xantana y los condimentos.<\/span><\/div><\/li>
          • Para formar las salchichas tenemos que volcar una cucharada sobre el film como trazando una l\u00ednea larga.<\/span><\/div><\/li>
          • Envolver con el film y arrollar d\u00e1ndole forma de salchicha. Cerrar las puntas con nudos sin presionar demasiado y anudar cada 2 cm aproximadamente con un piol\u00edn para que queden "bomb\u00f3n". Es necesario que la salchicha quede bien envuelta para que luego no se desarme en el hervor.<\/span><\/div><\/li>
          • Llevar las salchichitas a la heladera por lo menos durante dos horas.<\/span><\/div><\/li>
          • Una vez fr\u00edas, poner agua a hervir en una olla. Si la olla es grande, pueden meterse todas los racimos de salchichas juntos, si no, deber\u00e1n cocinarse por tandas. El agua debe estar hirviendo al momento de ponerlas.<\/span><\/div><\/li>
          • Hervir las salchichas durante 15 minutos, aproximadamente. Aumentar\u00e1n de tama\u00f1o y el color cambiar\u00e1 levemente.<\/span><\/div><\/li>
          • Retirarlas de la olla, dejarlas enfriar y quitarles el envoltorio. Reservar.<\/span><\/div><\/li><\/ul><\/div>

            Para la salsa de vino tinto:<\/h4>
            • Derretir la manteca en un jarrito a fuego lento. <\/span><\/div><\/li>
            • Agregar el vino y el resto de los ingredientes. Mezclar bien.<\/span><\/div><\/li>
            • Cocinar a fuego lento hasta que el l\u00edquido se reduzca a la mitad aproximadamente y ya no large aroma a alcohol.<\/span><\/div><\/li><\/ul><\/div>

              Para el armado:<\/h4>
              • Saltear las salchichas en una sart\u00e9n untada con aceite de oliva. Girarlas para que se grillen de manera pareja.<\/span><\/div><\/li>
              • Agregar la salsa de vino a la sart\u00e9n y cocinar por uno o dos minutos.<\/span><\/div><\/li>
              • Servir calientes y acompa\u00f1adas de aderezos y dips.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n <\/div>\n \n \n \n
                \n \n \n \n
                <\/g><\/svg><\/span> Plato: <\/span>To share<\/span><\/div>
                <\/g><\/svg><\/span> Keyword: <\/span>Sin gluten<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

                Se trata de una versi\u00f3n en miniatura de nuestras cl\u00e1sicas salchichas de arroz. Lo que hice para hacerlas peque\u00f1as fue lo mismo que les cont\u00e9 en esta otra receta: simplemente enroll\u00e9 la pasta en film y at\u00e9 con firmeza nudos -dejando a 1,5 o 2 cm de distancia entre s\u00ed- con un piol\u00edn para que …<\/p>","protected":false},"author":5,"featured_media":14682,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1297,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5410,289,291,5411,315],"tags":[2304,2305,2307,2314,2315,2331],"class_list":["post-6420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desayuno-y-merienda","category-festivas","category-sin-tacc","category-para-compartir","category-recetas","tag-salchichas-al-vino-tinto","tag-salchichas-bombon","tag-salchichas-de-arroz","tag-salchichas-veganas","tag-salchichitas-con-salsa-de-vino-tinto","tag-salsa-de-vino-tinto"],"yoast_head":"\nSALCHICHAS BOMB\u00d3N - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SALCHICHAS BOMB\u00d3N - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Se trata de una versi\u00f3n en miniatura de nuestras cl\u00e1sicas salchichas de arroz. 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