Vegetarian Chorizo

Should try this soon.

1 T olive oil
1 clove garlic – minced
2 T white wine
1 can small red beans, rinsed and drained
1 piece whole wheat bread
1 1/2 cups flour
1 t salt
2 eggs
1/2 t baking powder
2 t smoked paprika
1 t coriander
1/2 t cumin
pinch each, cayenne & allspice
lots of black pepper

butter for frying

BROTH

1 T olive oil
1 shallot, roughly chopped
1 clove garlic, crushed
1 t pepper corns
2 bay leaves
1 t rosemary
1 t oregano

First make the broth. Warm the olive oil in a medium sized sauce pan over medium heat. Add everything else. Warm till sizzly and starting to brown. Add about 5 cups of water. Bring to a boil, lower the heat and simmer while you make the rest of the sausages.

In a small frying pan, warm the olive oil. Add the garlic, just as it starts to brown, add the wine, and cook for a few minutes till it’s slightly reduced. Pour the garlic wine mixture into a food processor, and add all of the other ingredients. Process for several minutes, till you have a sticky cohesive ball of dough. With wet hands, break off golf-ball sized pieces, and roll them to be about 1/2 inch thick and 4 or 5 inches long. Set on a plate.

Bring the broth to a boil. Drop 3 or 4 sausages in at a time. After a few minutes they should rise to the surface.Remove them with a slotted spoon, and transfer to paper towels to dry completely. When all the sausages are done, preheat the oven to 350.

In a large skillet over medium-low heat, melt a knob of butter. When it’s bubbling, add as many sausages as you can comfortably fit in a single layer. Fry on all sides till brown and crispy. Place in the oven to keep warm while you cook the rest, and bake for about fifteen minutes. If the butter burns between batches, rinse and dry the pan and add new butter.