Comments on: Faux chorizo (chourico) http://www.vegblog.org/archive/2002/01/21/faux-chorizo-chourico/ Fri, 21 Nov 2008 04:28:17 +0000 http://wordpress.org/?v=2.6.2 By: donald http://www.vegblog.org/archive/2002/01/21/faux-chorizo-chourico/#comment-502 donald Mon, 10 Apr 2006 17:38:53 +0000 http://new.vegblog.org/2002/01/21/faux-chorizo-chourico/#comment-502 I am looking for the secrect on how to make portguese sausage. I am looking for the secrect on how to make portguese sausage.

]]> By: SouthEasternMassUS http://www.vegblog.org/archive/2002/01/21/faux-chorizo-chourico/#comment-501 SouthEasternMassUS Sun, 14 Dec 2003 00:14:13 +0000 http://new.vegblog.org/2002/01/21/faux-chorizo-chourico/#comment-501 Portuguese Chourico/linguica sausage texture is not that of ground beef, it's not even that of italian sausages really hm.. Your best bet would be some sort of plain italian soy sausage (nod@Ann), and then season as well as you can to resemble. It *is* very ethnic and the flavor pretty much comes from preparing the meat from the get-go, rather than seasoning later. """Snip has been doing a lot of experimenting with various ethnic sausage-a-likes. """Snip Might be worth checking out. Portuguese Chourico/linguica sausage texture is not that of ground beef, it’s not even that of italian sausages really hm.. Your best bet would be some sort of plain italian soy sausage (nod@Ann), and then season as well as you can to resemble. It *is* very ethnic and the flavor pretty much comes from preparing the meat from the get-go, rather than seasoning later.

“”"Snip
has been doing a lot of experimenting with various ethnic sausage-a-likes.
“”"Snip

Might be worth checking out.

]]> By: Ann Caughran http://www.vegblog.org/archive/2002/01/21/faux-chorizo-chourico/#comment-500 Ann Caughran Wed, 23 Jan 2002 21:24:45 +0000 http://new.vegblog.org/2002/01/21/faux-chorizo-chourico/#comment-500 More Soy Cooking by Marie Oser has a similar soup, Kale and Potato Soup. It calls for 1 11.2 ounce package of Lean Links Italian soy sausage. El Burrito Mexican foods also makes Soyrizo a vegetarian chorizo which might work well! More Soy Cooking by Marie Oser has a similar soup, Kale and Potato Soup.

It calls for 1 11.2 ounce package of Lean Links Italian soy sausage. El Burrito Mexican foods also makes Soyrizo a vegetarian chorizo which might work well!

]]> By: CompassRose http://www.vegblog.org/archive/2002/01/21/faux-chorizo-chourico/#comment-499 CompassRose Tue, 22 Jan 2002 15:59:12 +0000 http://new.vegblog.org/2002/01/21/faux-chorizo-chourico/#comment-499 Go to Vegsource and check out the New Veggies board. Bryanna Clark Grogan, resident chef (and very excellent Canadian cookbook author!) has been doing a lot of experimenting with various ethnic sausage-a-likes. I've tried some of them, and they are very very good, and not difficult at all. If you know the seasonings, I'm sure you could adapt them to chourico - or Bryanna is also very helpful to anyone who posts on the board. Go to Vegsource and check out the New Veggies board. Bryanna Clark Grogan, resident chef (and very excellent Canadian cookbook author!) has been doing a lot of experimenting with various ethnic sausage-a-likes.

I’ve tried some of them, and they are very very good, and not difficult at all. If you know the seasonings, I’m sure you could adapt them to chourico - or Bryanna is also very helpful to anyone who posts on the board.

]]> By: Jen http://www.vegblog.org/archive/2002/01/21/faux-chorizo-chourico/#comment-498 Jen Tue, 22 Jan 2002 02:14:31 +0000 http://new.vegblog.org/2002/01/21/faux-chorizo-chourico/#comment-498 We use TVP in our chili because it has that squishy feeling of ground beef. What about making a "broth" with the right spices and using it to cook some TVP? I honestly know nothing about chourico, so I may be way off-base... but the recipe calls for removing the casing, so I'm thinking TVP may be just the right texture if you can cook it in the right kind of spice-mix. Just an idea.... We use TVP in our chili because it has that squishy feeling of ground beef. What about making a “broth” with the right spices and using it to cook some TVP?

I honestly know nothing about chourico, so I may be way off-base… but the recipe calls for removing the casing, so I’m thinking TVP may be just the right texture if you can cook it in the right kind of spice-mix.

Just an idea….

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