Chorizo
Who says you can't have a sliceable, smoky, spicy Spanish chorizo on your charcuterie board without the animal cruelty? Vital wheat gluten meets harissa, liquid smoke, and fennel seeds for a chewy salami that will make your guests question everything they thought they knew about cured meats.
ingredients
For the dry mix 1 cup of vital wheat gluten — the wheaty wonder. 2 tsp of smoked paprika. 2 tsp of garlic powder. 1 tsp of onion powder. 1 tsp of dried oregano & 1 tsp of dried parsley. 1 tsp of fennel seeds — for that authentic sausage kick. 1 tsp of sea salt & 1 tsp of black pepper. ½ tsp of chili flakes — add more if you like it fiery.
For the wet marinade ½ cup of low-sodium vegetable broth. 1 tbsp of tomato paste. 1 tbsp of harissa — our secret weapon for depth and heat. 1 tbsp of avocado oil — or any neutral vegetable oil. 1 tbsp of soy sauce — for an umami punch. 2 tsp of liquid smoke.
THE CHORIZO DOUGH
In a large bowl, whisk together all your dry ingredients. In a separate bowl, whisk together all the wet ingredients until smooth.
Pour the wet mix into the dry mix and stir with a spoon until a firm, fibrous dough forms.
Turn the dough out onto a clean cutting board and knead it vigorously with your hands for 1 to 2 minutes. Take out all your lingering frustrations on it until it looks smooth and well combined*.*
Divide the dough into two equal pieces and roll each into a 6-inch salami shape.
THE STEAM
Wrap each chorizo tightly in parchment paper, then wrap securely in aluminum foil, twisting the ends like a giant piece of candy.
Add 5 cm of water to a large pot fitted with a steamer basket (make sure the water doesn't touch the bottom of the basket!) and bring to a boil.
Place your foil-wrapped chorizos into the steamer basket, cover with a lid, and steam on low heat for 45 to 60 minutes[2]. Keep an eye on the pot so the water doesn't boil dry!
Check for firmness around the 45-minute mark. Unwrap gently—they should feel firm to the touch with a slight give, and they will firm up even more as they cool.
Let them cool completely before slicing paper-thin for pizzas, sandwiches, or charcuterie boards