Smoked Vegetarian Chorizo
This is a recipe for Smoked Vegetarian Chorizo a type of Food.
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Picked up by the Skillsurfers
- dried soy pieces (big ones and fine ones)
- red peppers
- laurel leaves
- olive oil
- salt, pepper, chilli and other spices
- cellulose paper tubes (special one for making sausages from butchers market)
- strings (to sew the cellulose paper)
- a needle
- cones (you can make them from small bottles if you dont have fitting ones)
- a smoking stove (that is: a stove that has enough space to hang something at the top inside, in casa Viva they just turned an old kind of concrete box of about 50cm*50cm*150cm into a smoking stove, which was in the garden before and unused)
- First you cut the cellulose paper into pieces and sew them one end with the string. one end you leave open to fill it and to knot it afterwards.
- You put the soy into water and let it suck for about 2 hours.
- You mix the onions, garlic, peppers, laurel, oil etc with the mixer and add some water – you can experiment with the quantities of the ingredients and spices but you should have some kind of red liquid in the end.
- After 2 hours you squeeze the soy with your hands so the water goes out of it.
- You mix it with the veggie-spice-soup and let it cook until it becomes a thick paste.
- You fill the paper tubes with the paste using the cones, knot them with 2 knots so there is a string loop on one end of the sausage (you will hang them on it later on). You can squeeze the mix in with one end of a wooden spoon and take care that there´s no air inside. If it doesn´t work to get the air out with the spoon make a little hole in the paper with the needle and squeeze it out. Clean the sausage a bit with a towel or wash it so there is no mixture on the outside of the paper (it will burn otherwise).
- Now you smoke the sausages hanging them over a small fire in your stove for 3 days. Take care they dont burn. The smoke will conserve and change the taste of the sausages.