Stir in paprika, cilantro, parsley & mint.
TIP – The fond is the browned bits on the bottom of the pan after you’ve seared meat or vegetables. It is the fundamental flavour-booster of most good soups, gravies and sauces. Sweating vegetable in the same pan lifts those little bits to be incorporated into the broth.
TIP – Make homemade Qspice Chickeny Bouillon and have convenient vegan broth on hand for all your recipes.
TIP – Adding garlic near the end of the sauteeing process reduces the odds of burning it; which creates an unpleasant bitter taste.
TIP – For vegan, substitute vegan sausage of preference.
*Homemade Chorizo Sausage Meat*
1 lb lean ground beef (454g)
1 lb lean ground pork (454g)
2 minced large garlic (12g)
(or 1 Tbsp garlic powder)
½ Tbsp Qspice (6g)
1/4 tsp of each – celery salt, nutmeg & red chili pepper flakes
1 tsp of each – chipotle pepper & oregano
½ tsp of each – pepper, cumin, chili powder, onion powder & coriander
2 1/2 Tbsp white vinegar (40g)
Mix spice in a large bowl then stir in vinegar. Add ground meat and blend well. Use baby scoop to make meatballs then flatten into coins.