My husband asked me to get some soy chorizo but when I went to the store to get it, I made a mistake (or not) and started reading the ingredients list and put the chorizo right back. With a list so long of additives that most I cannot pronounce or want to have in my body there is no way I’m feeding that to my family. So here I was no chorizo and a hungry crowed. I thought how hard can it really be to make my own. I mean I made seitan sausages before so for a chorizo I just needed to add tons of spices and flavors. I’m happy to announce that IT was that easy and IT resulted in some of the best darn chorizo ever without those nasty ingredients that I can’t pronounce.
6 garlic cloves, grated1/5 tsp cayenne pepper
2 tbsp. Harissa paste or any other chili paste
¼ cup garbanzo bean flour
Preheat oven to F400. Mix first the wet ingredients in a small bowl and then the dry ones in a large bowl or in a kitchen aid. Add the wet ingredients to the dry ones and work to glossy dough. You want to work the dough for a few minutes. Let the dough rest for 5 minutes and then remove dough from bowl onto a counter top and knead dough for a few minutes. Divide dough into 6 pieces and shape into sausage rolls. Roll them up in small pieces of foil and twist the ends up. Bake in a baking dish for 25 minutes. Let sausages cool completely in the foil. Now you can slice then, BBQ or cook any way want.