Myself and some of the Cafe Collective at Kebele are doing a special breakfast tomorrow. Our sausages are usually made using lentils and oats. One of the cooks wants to try making them chorizo-style. I was just wondering about flavourings, anything other than garlic, chillies and smoked paprika ... any other recomendations or even recipes (recently we've been cooking for around 40)?
Update: One evening tinkering about in the Kebele kitchen and a few Dragon Stouts later the mix is made.
My colleague roasted a load of red peppers and about 8 bulbs of garlic, infused that with a load of smoked paprika, blended it and put it in with the usual mix.
I was tinkering away at making baked beans from scratch.