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.

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.