rain@wwbbs.otherside.com wrote: > > Anybody got any good vegetarian sausage recipes (other than _hoy jaw_, > which I've already got) with some serious heat? Here are a couple - one from the Chileheads Archives. You can kick them up as high as you'd like. I have not tried these recipes, being a devoted carnivore. But, reading them over they look eminently do-able. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: VEGETARIAN CHORIZO Categories: Chileheads, Sausages, Chiles, Vegan Yield: 4 Servings 2 c TVP (dried, not -reconstituted) * 6 Dried anchos or New Mexico -chiles or some combination -of the two 2 Dried chipotles, (opt) if -you want smokey flavor 1/2 ts Coriander seeds 3 Whole cloves 1/2 ts Pepercorns 1/2 ts Oregano 1/4 ts Cumin seeds sm Piece cinnamon, about 1/3" -X 3/4" 8 cl Garlic, peeled and crushed 2 ts Paprika 2 ts Salt 1/4 c Vinegar 1/2 c Red wine 3/4 c Water or stock 1/4 c Oil or more * TVP = Textured Vegetable Protein, check your local health food stores. Toast chiles in wok/cast iron skillet until they start to smell roasted. Make sure you don't burn them. Open them and discard seeds and membrane. Cool. Toast the whole seeds and cinammon on low in wok/skillet till you smell the roasted smell and cumin is a few shades darker. Do not burn them. Cool down. Put everything except TVP and liquids into a spice mill and grind. You will probably have to do it in batches. (You may use a blender also, but then add the liquid before blending.) Put TVP in a container. Add spice mixture and liquid and pressed garlic. Stir. (If TVP isn't fully reconstituted after 20 minutes--use your intuition--add some stock, stir, wait another 10 min, and check again.) Add oil. Stir. Cover well, and stick in your fridge for about 2 days. Really do this. The flavors need to blend. You might want to stir it once or twice a day. For one serving suggestion, mix with boiled, cubed potatoes. Variations: Please experiment with the proportions of the spices. Adjust the wine/vinegar/water ratios if you'd like, but keep the liquid total at 1 1/2 cups. Also, using crumbled tempeh or ground seitan instead of tvp would also be intresting. Comments welcome. Jonathan Kandell, Tucson From the Chile-Heads Recipe Collection UDD NOTE: You can kick this up to notches unknown (to : quote Emeril) with ground serrano or cayenne. MM Format by Dave Drum - 12 September 2000 FROM: Uncle Dirty Dave's Kitchen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: VEGETABLE SAUSAGE (HOT) Categories: Veggies, Sausages, Adapted Yield: 8 servings 3 c Mixed vegetables - such as artichoke hearts, - asparagus, mushrooms, - broccoli or cauliflower 1 c Cooked spinach; chopped 2 tb Olive oil 2 md Onions; roughly diced 1/2 c Bread crumbs 3/4 c Egg whites 1/2 ts Ground coriander 1 ts Minced garlic 1/2 ts Salt; or as desired 1/2 ts Ground white pepper Cayenne to taste 1 ts Fresh rosemary leaves -OR- 1/2 ts -Dried rosemary leaves 4 Feet sausage casing ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook for 10 minutes. Remove vegetables from heat and scrape the mixture into a food processor. Add the egg whites and bread crumbs and puree until smooth. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 7 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins. MICHAEL ROBERTS FROM: Uncle Dirty Dave's Kitchen MMMMM ENJOY!!! -------- UNCLE DIRTY DAVE'S KITCHEN -- Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider