Читать книгу BISH BASH BOSH! - Henry Firth - Страница 37

Once we’d developed this quick DIY chorizo recipe we never looked back. Hitting a standard shop-bought veggie sausage with fennel, paprika, red wine and maple syrup gives an instant chorizo vibe.

MAKES 300g.

 300g plant-based sausages.

 2 tbsp olive oil.

 1½ tsp smoked paprika.

 ½ tsp cayenne pepper.

 ¼ tsp ground fennel.

 a pinch of salt.

 a pinch of black pepper.

 2 garlic cloves.

 4 tbsp red wine.

 ½ tbsp maple syrup.

Medium frying pan on a medium-high heat. Fine grater or Microplane.

Slice the sausages into 2cm-thick rounds. Put them in the hot pan and pour over the olive oil. Fry for 5 minutes, turning them now and again, until golden. Sprinkle over the paprika, cayenne pepper, fennel, salt and pepper. Peel and finely grate the garlic into the pan and fry for another 2 minutes.

Carefully add the red wine and maple syrup to the pan and cook until the wine has reduced and you have a sticky glaze, stirring occasionally. Toss to ensure the sausage is covered. Take off the heat once all the liquid in the pan has evaporated, and serve.