Bryanna's Vegetarian Spanish Sausage

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups vegetarian ground beef (such as yves ground round)
• 6 ounces firm tofu, mashed
• 2 -3 tablespoons red wine vinegar (for mexican-style)
• 2 tablespoons dry red wine or 2 tablespoons brandy (for spanish-style) (optional)
• 2 tablespoons soy sauce
• 2 tablespoons cornmeal
• 4 cloves garlic, crushed
• 1 tablespoon paprika
• 1 tablespoon pureed chipotle chiles in adobo or 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon

Recipe

• 1 new orleans chaurice (you can use this in place of tasso, the louisiana hot spicy pickled lamb): version#1: for seasoning mixture use, 4 cloves garlic, crushed; 1 tablespoon each paprika, minced parsley, and chile powder, 1 teaspoon each thyme, salt, onion powder, 1/2 teaspoon cinnamon, 1/4 teaspoon powdered bay, 1/4 teaspoon allspice.
• 2 add 1 teaspoon liquid smoke.
• 3 make links.
• 4 version#2: omit vinegar (and wine).
• 5 for seasoning mixture use: 1 small onion, ground; 2 tablespoons minced parsley; 2 cloves garlic, crushed; 1 tablespoon chile powder; 1 teaspoon liquid smoke; 1/2 teaspoon each salt, thyme, cayenne, red pepper flakes; 1/4 teaspoon each black pepper, allspice and ground bayleaf portuguese chouriÇo: use vinegar or vinegar and wine, as you wish.
• 6 for seasoning mixture use: 1 tablespoon paprika; 1 teaspoon each onion powder, salt, and liquid smoke; 6 cloves crushed garlic; 1/2 teaspoon each ground cumin and marjoram; 1/4 teaspoon each cayenne, ground coriander, and black pepper.
• 7 portuguese linguisa: version#1: use cider vinegar instead of wine vinegar (and no wine).
• 8 for seasoning mixture, use 2-3 tablespoons minced jalapeño, 2-3 cloves crushed garlic, 1 tablespoon paprika, 1 teaspoon each salt, liquid smoke, and ground coriander; 1/2 teaspoon cinnamon; pinch each of cloves and allspice.
• 9 version#2: use red wine vinegar only.
• 10 for seasoning mixture, use 1 tablespoon paprika, 1 teaspoon each liquid smoke, onion powder, salt, crushed garlic, black pepper; 1/2 teaspoon each oregano and marjoram; 1/4 teaspoon ground coriander.
• 11 greek loukanika: omit vinegar and use 1/4 cup dry red wine in total.
• 12 seasoning mix#1: 1 tablespoon paprika, 1 teaspoon each onion powder, salt, thyme, marjoram; 4 cloves garlic, crushed; 1/2 teaspoon each cinnamon, cloves, allspice, grated orange rind; 1/4 teaspoon powdered bayleaf.
• 13 seasoning mix#2: 1 small onion, minced and cooked in 1 tablespoon olive oil; 2 cloves garlic, crushed; 1 teaspoon each salt, and ground coriander; 1/2 teaspoon each thyme, oregano and grated orange rind; 1/4 teaspoon black pepper.
• 14 mix everything together well with your hands.
• 15 form into patties or"links".
• 16 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.
• 17 chill, then wrap well and refrigerate for up to one week, or freeze.
• 18 use in mexican and spanish recipes “as is”, or brown in a little olive oil, if you wish.