BRYANNA’S VEGETARIAN "CHORIZO" (MEXICAN AND SPANISH SAUSAGE)

Using vegetarian “hamburger crumbles” gives this vegan chorizo the coarse “grind” feeling that I remember from eating chorizo in California when I was growing up. Great with scrambled tofu and you can use it in empanadas, too.

approx. 2 c. vegetarian “hamburger crumbles” (such as 1 pckg. Yves “Ground Round”)
6 oz. firm tofu, mashed
2-3 T. red wine vinegar (for Mexican-style)
OR 2 T. red wine vinegar PLUS 2 T. dry red wine or brandy (for Spanish-style)
2 T. soy sauce
2 T. cornmeal

Seasoning Mixture:
4 cloves garlic, crushed
1 T. paprika
1 T. pureed chile chipotle in adobado sauce or chile powder
1 tsp. onion powder
1 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. cinnamon

Mix everything together well with your hands. Form into patties or “links”. Cook in a closed indoor grill for about 7 minutes, or in a covered nonstick skillet over medium heat (either one greased with a little olive or toasted sesame oil) for about 5 minutes per side. Chill, then wrap well and refrigerate for up to one week, or freeze. Use in Mexican and Spanish recipes “as is”, or brown in a little olive oil, if you wish.

NEW ORLEANS CHAURICE (You can use this in place of Tasso, the Louisiana hot spicy pickled pork): Version #1: For Seasoning Mixture use, 4 cloves garlic, crushed; 1 T. EACH paprika, minced parsley, and chile powder, 1 tsp. EACH thyme, salt, onion powder, 1/2 tsp. cinnamon, 1/4 tsp. powdered bay, 1/4 tsp. allspice. Add 1 tsp. liquid smoke. Make links.
Version #2: Omit vinegar (and wine). For Seasoning Mixture use: 1 small onion, ground; 2 T. minced parsley; 2 cloves garlic, crushed; 1 T. chile powder; 1 tsp. liquid smoke; 1/2 tsp. EACH salt, thyme, cayenne, red pepper flakes; 1/4 tsp. EACH black pepper, allspice and ground bay.

PORTUGUESE CHOURIÇO: Use vinegar or vinegar and wine, as you wish. For Seasoning Mixture use: 1 T. paprika; 1 tsp. EACH onion powder, salt, and liquid smoke; 6 cloves crushed garlic; 1/2 tsp. EACH ground cumin and marjoram; 1/4 tsp. EACH cayenne, ground coriander, and black pepper.

PORTUGUESE LINGUISA:
VERSION #1: Use cider vinegar instead of wine vinegar (and no wine). For Seasoning mixture, use 2-3 T. minced jalapeño, 2-3 cloves crushed garlic, 1 T. paprika, 1 tsp. EACH salt, liquid smoke, and ground coriander; 1/2 tsp. cinnamon; pinch EACH of cloves and allspice.

Version #2: Use red wine vinegar only. For Seasoning Mixture, use 1 T. paprika, 1 tsp. EACH liquid smoke, onion powder, salt, crushed garlic, black pepper; 1/2 tsp. EACH oregano and marjoram; 1/4 tsp. ground coriander.

GREEK LOUKANIKA: Omit vinegar and use 1/4 c. dry red wine in total.
Seasoning Mix #1: 1 T. paprika, 1 tsp. EACH onion powder, salt, thyme, marjoram; 4 cloves garlic, crushed; 1/2 tsp. EACH cinnamon, cloves, allspice, grated orange rind; 1/4 tsp. powdered bay.

Seasoning Mix #2: 1 small onion, minced and cooked in 1 T. olive oil; 2 cloves garlic, crushed; 1 tsp. EACH salt, and ground coriander; 1/2 tsp. EACH thyme, oregano and grated orange rind; 1/4 tsp. black pepper.