• robm on May 05, 2012

  This book is deliciously porky! But readers who keep kosher or are vegetarian/vegan can make substitutions that yield virtually the same results! For the pork, substitute veal or turkey (breast or thigh, depending on the color the traditional sausage is), duck or goose, or even venison or bison! (Usually not lamb, though, except for Middle Eastern sausages). Use chicken fat or kosher suet instead of pork fat. Use kosher sausage casings (beef, veal or lamb). For veggie/vegans there are sausage casings available, or just roll the sausages in plastic wrap or aluminum foil after shaping them. Instead of meat use TVP, extra firm tofu (frozen if you want that texture), tempeh or seitan. For darker sausages you can mix in a pureed beet or spinach. If a binder is required, just use your favorite one. Easy! Have fun!

Notes about Recipes in this book

• Chorizo

  • Delys77 on May 22, 2013

    I made this as a bulk sausage and it was very nice. Similar to chorizo you would get at the market but a little less fiery. I would up all the seasonings a touch and also add some saffron and a touch of paprika to closer approximate what I am used to. Very tasty though.