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Cajun country
Pork tasso’
Ingredients
½ c Hungarian Paprika
½ c New Mexico ground Chiles
¼ c ground pepper
1/8 c red pepper
¼ cup red pepper flakes
4 lb pickled pork
1 tsp ground sage
1 tsp dried thyme
¼ c minced garlic
Lagniappe
Mix all the herbs and spices together in a large bowl. Roll each chunk of
freshly marinated pickled pork in the spices. Shake off the excess and hang
in a cool place overnight with a fan till the meat is dry to the touch. Cold
smoke at no more than 120 degrees for 12 to 24 hours,
Remember Tasso has not been cooked. When paired with other sausages for
flavoring in gumbo’s and stews it provides much of the flavor in traditional
gulf coast dishes. It is also used in the same manner as bacon or prosciutto,
when sliced very thin and wrapped around shrimp, or appetizers.
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