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Old 12-03-2013, 09:01 AM   #11
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I don't believe you can get the flavor of the susage by just adding spices. The pork and pork fat is what you will be missing. Thats where the flavor is.
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Old 12-03-2013, 10:15 AM   #12
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Originally Posted by salt and pepper View Post
I don't believe you can get the flavor of the susage by just adding spices. The pork and pork fat is what you will be missing. Thats where the flavor is.
I agree. Do you eat butter? That, along with the typical spices, would add lots of flavor
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Old 12-11-2013, 02:04 PM   #13
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Dried chorizo's taste different than fresh chorizo's. Dried chorizo's packed in lard again taste different. What type of chorizo does the recipe call for?

I for one love chorizo. Not the fresh kind, the dry kind.
Anyone ever have a pot roast (eye of round) stuffed with whole chorizo's? Amazing.
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Old 12-11-2013, 02:21 PM   #14
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Anyone ever have a pot roast (eye of round) stuffed with whole chorizo's? Amazing.
No, but I wouldn't make a paella without Spanish chorizo. I like fresh chorizo just as much. I also love bulk andouille which hasn't been smoked. Mixed 50/50 with ground beef, you're in for a mighty tasty burger, made extra special with some fresh remoulade.
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Old 12-11-2013, 02:29 PM   #15
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Well, of course Larry isn't going to get all the flavors of meat sausage without meat, but that's not the goal here. I think the ideas here cover the flavor profile of chorizo pretty well.
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Old 12-11-2013, 03:35 PM   #16
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Originally Posted by larry_stewart View Post
include Smoked paprika, garlic, cumin, oregano.
and there is also the varieties called 'spicy' or 'mild' that you would have to consider. Plus I also agree with 'Salt & Pepper', it is the 'fat' that you will be missing that c/would be a key ingredient.
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Old 12-11-2013, 05:04 PM   #17
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Mexican Chorizo is a very loose sausage and is made to be squeezed out of the casing. As such, you can substitue granulated gluten as a substitute for the ground up animal parts. Add some diced onion, and the herbs and spices you've listed and you will be close.

You could also use TVP to get the texture. But the flavor of TVP is one I'm not overly crazy about. I have to mix it in the ratio of 1 part TVP to 2 parts meat. I've used it in chili, and various Tex-Mex recipes, such as burritos, enchiladas, and such.

You might be able to crumble up a veggie burger, add a little cooking oil, and a bunch of the paprika, garlic, cumin, coriander, and peppers. The cooking oil would give you the missing fat.

Hope this helps.

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Old 12-12-2013, 11:05 AM   #18
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I don't know what types of smoked paprika you can buy in the U.S.A. But I have Agrodulce, Dulce and Piquante smoked pimenton in my larder.
http://www.amazon.co.uk/Smoked-Papri...Smoked+paprika. It is used in so many Spanish recipes. Hope you get the flavour you want.

It is so different in taste from the Hungarian paprikas used for things like Goulash.
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Old 12-14-2013, 12:15 PM   #19
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Quote:
Originally Posted by salt and pepper View Post
I don't believe you can get the flavor of the susage by just adding spices. The pork and pork fat is what you will be missing. Thats where the flavor is.
I disagree. I make my own Mexican chorizo with ground turkey instead of pork and the only thing I am missing is the big puddle of grease with a few chunks of meat floating in it that I used to get from cooking commercially available chorizo, which is why I started making my own in the first place. I am sure a soy based ground meat substitute will work just fine in the following recipe:


Mexican Chorizo
Ingredients:
  • 2 pounds ground turkey
  • 4 cloves mashed garlic
  • 6 Tbs chili powder
  • 2 Tbs oregano
  • 2 Tbs olive oil
  • 2 Tbs water
  • 2 Tbs vinegar
  • 1½ tsp sugar
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper flakes
  • ½ tsp fresh ground black pepper
Instructions:
Mix all ingredients together in a bowl, divide into quarters, roll each quarter into a log, and tightly wrap each log with plastic wrap, twisting the ends to secure.

You can add ½ cup of finely chopped onions to the mix, but I don't because onions and I have a mutual non-aggression pact. I don't eat them, and they don't make me sleep sitting up.
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Old 12-14-2013, 12:47 PM   #20
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Hi larry_stewart, I hadn't realised that Mexican chorizo was so different from the Spanish. Here's a link that explains the differences. Chorizo - Spanish Pork Sausage - Spanish Chorizo

You can evidently buy Pimenton in the U.S.A and if you want to replicate the true flavour of the spices in Spanish chorizo it is the smoked paprika you need.
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