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Sunday, March 13, 2011

Chorizo Seitan Sausages

Chorizo Seitan Sausages

1 1/2 Cups vegetable broth
4 Tablespoons tomato paste
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
6 garlic cloves, grated
1 2/3 Cups vital wheat gluten
1/4 Cup chickpea (garbanzo) flour
3 Tablespoons nutritional yeast
1 Tablespoon PLUS 1 teaspoon smoked paprika
1 Tablespoon PLUS 1 teaspoon ground dried chile powder
1 Tablespoon dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons ground cayenne, or more to taste
1 teaspoon ground coriander
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

*tear off 6 pieces of foil, about 8" wide each
*preheat oven to 350 F
*combine wet ingredients
*combine dry ingredients
*add wet to dry & combine to form dough
*knead dough for 3 minutes, let rest for 10 minutes, knead again for 2 minutes
*place dough on cutting board & cut into 6 equal pieces
*shape each piece in a log (sausage) shape & place in foil
*wrap loosely in foil, twisting ends closed
*place foil wrapped sausage directly on middle baking rack in oven & bake for 35 minutes
*cool for 40 minutes before opening
*for best flavor chill overnight to let flavors blend more
*store tightly sealed in refrigerator for up to 2 weeks or freeze

Note 1: this item is fully cooked & ready to go--use it as you would cooked chorizo: add to beans, eggs, whatever you like

Note 2: I haven't tried yet, but plan to, to adjust the seasonings & make an Italian sausage as well

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