SPICY CHORIZO
SERVES 8 SAUSAGES
2 1/2 cups (300g) vital wheat gluten
2 tbsp. nutritional yeast
1 tbsp. corn starch
1 tbsp. hot smoked paprika
2 1/2 tsp. fennel seeds
2 tsp. garlic powder
3 tbsp. cooked basmati rice
3 tbsp. soy sauce
2 tbsp. olive oil, plus 2 tbsp. for grilling
1 tbsp. tomato paste
2 cups (500ml) water
NUTRITIONAL VALUES
Calories: 201kcal
Fat: 7.8g (1g S.Fat)
Carbs: 12.9g
Protein: 21.5g
Sugar: 0.5g
Sodium: 350mg
METHOD
Mix the dry ingredients first, then the wet ingredients with 2 cups (500 ml) water separately. Next, combine them by stirring with a wooden spoon and then kneading thoroughly by hand.
Divide the dough into eight equal parts. Form each piece into a sausage by hand and wrap tightly in an 8 x 8-inch (20 x 20-cm) sheet of plastic wrap. Tie the ends together.
Steam the sausages for 30 minutes in a steamer. Allow to cool completely. Take off the plastic wrap.
Brush the sausages with olive oil and grill them for 4 to 5 minutes on each side over direct heat.
Divide the dough into eight equal parts. Form each piece into a sausage by hand and wrap tightly in an 8 x 8-inch (20 x 20-cm) sheet of plastic wrap. Tie the ends together.
Steam the sausages for 30 minutes in a steamer. Allow to cool completely. Take off the plastic wrap.
Brush the sausages with olive oil and grill them for 4 to 5 minutes on each side over direct heat.
RECIPE NOTES
Padrón peppers from Spain are a tasty accompaniment to our chorizo. Brush the peppers with olive oil and roast in a cast-iron skillet or on a griddle. Garnish with coarse sea salt.
