Chorizoes with Steamed Vegetables

Since I’m on a fairly strict Paleolithic diet, I avoid gluten grains, dairy, nightshade vegetables, legumes, soy, and nuts.  But processed meats have been my one weakness.  In particular, I haven’t been able to rid myself of chorizoes — especially Premio’s chorizoes available at ShopRite, a supermarket chain in the Northeast.  These chorizoes have corn syrup, maltodextrin, red pepper, and paprika.  In other words, artificial ingredients (horreurs) and nightshade spices.

However, I don’t seem to react badly to these.  Perhaps the small dose is hormetic.  So I’ve been making these Spanish sausages a treat once a week.  They’re incredibly tasty when cooked just right in an electric oven.

I usually cook at 350F for 10 minutes.  Then I split them open, spread them out and cook for 15 minutes more at 350F.  Flip them over and cook another 15 minutes.  I like my pork well-done (and they should be well-done, a la PHD).  So I don’t mind the overcooked texture and slight burntmarks from broiling in my electric oven for 40 minutes.  Spray some thyme, ginger and garlic powder and eat with your steamed vegetables.   Goes well with steamed broccoli and French green beans.

Or, try with boiled red cabbage and collard greens.  Always served with herbs as seasoning and a tablespoon or two of apple cider vinegar.

Wash it all down with a cup of Dragon Well green tea.

These Spanish sausages will stay for now.