As before mentioned, found a recipe for home-made chorizo online. Now this was home-made chorizo containing pork, so therefore I had to work out a way to vegetarianise it.
What could possibly go wrong?
I shall draw a veil over my first attempt, involving tofu. No, seriously, let’s not go there. No, not even for a laugh.
A second attempt using cooked potato and vegetarian ham was more promising, although I overdid the cider vinegar and the apparently fat and luscious garlic bulbs I purchased from the convenience store down the road turned out to be somewhat “vintage” and “mature”.
The third try, armed with garlic bulbs that hadn’t acheived sentience, is actually a bit more like it. I think I need to research some sort of vegetarian “binder” to keep the slices from falling apart, but having fried up a load of slices of Attempt 3, with some scrambled egg and grilled mushrooms, I think I’m starting to get somewhere with this….
One medium potato, cubed
Four slices vegetarian ham, finely chopped
Paprika, to taste
Teaspoon cider vinegar
Clove garlic, finely chopped
Two teaspoons dried oregano
Tablespoon tomato puree
Salt and black pepper
Dash of olive oil
Put the potato pieces onto boil until soft. Then drain and leave to cool.
In the meantime, mix the rest of the ingredients and leave to stand. Don’t overdo the liquids; you need the mixture malleable but not too soft.
Add the potatoes to the mixture and with a potato masher or blender mix to a smooth paste.
Roll the mixture into a sausage shape, wrap in foil or other appropriate material, and leave in the fridge overnight. Then unwrap and cut off slices to use as required.