Chorizo inspired veggie sausages

[tails_redux]

Myself and some of the Cafe Collective at Kebele are doing a special breakfast tomorrow. Our sausages are usually made using lentils and oats. One of the cooks wants to try making them chorizo-style. I was just wondering about flavourings, anything other than garlic, chillies and smoked paprika ... any other recomendations or even recipes (

Comments

[tails_redux]

Don't have the measurements, usually cook it by taste, smell and general judgement. I can quickly run through the technique.

Make a thick soup/stock with green lentils (or any type of similar pulse that breaks up). Leave to cool

Fry a load of onions, spices and fine cut veg in oil. Use some oats to soak up an excess flavoured oil, then add to the lentil mix.

Keep on adding oats to the lentils and stirring until it is bound.

Make sausages, roll them in flour (usually use fine polenta) and then fry.

[simply]

http://community.livejournal.com/vegrecipes/1454329.html

i had this in my memories, never made it but it might help

[tails_redux]

Think I recall seeing that recipe ... bit price prohibitive on some of the ingredients (and I don't know where the chuff we'd find Bob's Red Mill vital wheat gluten in the UK, although can now find dried chipottles).

I do like the look of the steaming though ... and it made me think I'll have to have a word with a few of my more practical friends about constructing a mini-smokehouse ;)

[die_carrie]

you can get it here:

http://www.lowcarbshopping.co.uk/product.asp?P_ID=118&numLanguageID=1

[tails_redux]

We're trying to rationalise/simplify stores at the minute - trying to keep the stock cupboard to dried pulses & fruit, flours, sugars, grains ... and keep processed foods to a absolute minimum.

Currently we have wholesale deal with Essential Wholefoods who are local. We get some veg as surplus from one of the local farms that do that the veg boxes, and any produce our Permaculture collective grows ... and generally top up from the star of Easton, the Bristol Sweet Mart which is just around the corner.

We do breakfasts for £2.50 and Sunday dinners for £2 main, £1 pudding ... keep it cheap, cheerful and local ...

[elviscole]

You might want to take a look at Bryanna's seasoning mix for Chorizo sausages.

http://www.vegsource.com/articles/bryanna_chorizo.htm
The first part is the bulk of the sausage. If you scroll below the ad the spices are there.

[elviscole]

Note if you run into trouble with them or need to modify you might want to ask her. If she is online she'll answer. Her forum is http://www.vegsource.com/talk/beginner/index.html

[tails_redux]

Was just after inspiration on flavours.

We've got a tried & trusted recipe/method (see one of my replies above) ... there's some solid experience among our collective.

[tails_redux]

Thanks for that. Spice information looks interesting.

Once again I'm baffled by some of the processed ingredients.

[cheerjess]

http://theppk.com/blog/2008/02/26/on-sausages-and-community/

up the spices to what you're looking for. these rule.

isa has a chorizo version coming out in her new brunch book...

[emraldfire]

buy Soyrizo if you can find it where you're at. it's so good!

[tails_redux]

But cooking from basic real ingredient is a lot better.