the dish restaurant chelsea substitutes for tasso ham (with pictures) | ehow

As we all know, the state of Luis Anna combines French, African-American, German, Cajun and Native American cultures to become a delicious melting pot.The Tasso ham, which is essential in some dishes, is marinated and then smoked to give a spicy, smoked flavor.This ham can be added to shrimp and grain, pasta and chewing gum and filled with shrimp and fish.There may not be Tasso in your area, but you can order online or use a replacement.
Andouille sausage is a spicy smoked Cajun sausage that is often used in jambalaya and gumbo.Andouille consists of pork, pepper, onion, wine and seasonings, which may have originated in France or Germany, but in the United StatesS.It is known as the Ka army sausage.The French and German varieties of Andouille are much more spicy than the Cajun style, but they all contain similar ingredients.To add to the spicy flavor, try adding a little cayenne pepper to the dish, or add a few drops of chili sauce.
Each deli has smoked ham, and if you need to replace your dish with a large tasso ham, the deli counter can cut it thick.Black Forest Ham is a German ham smoked on pine and fir trees. it tastes a little sweet but smoked.It is not as spicy as tasso ham, but it will be spicy in a pinch.
Canadian Bacon is more like ham than bacon in texture and flavor.It is made of marinated and smoked pork tenderloin and is used most frequently in the recipe for Benedict eggs.Find Canadian bacon in the packaged deli meat area of the grocery store.Usually inCut into small circles.Because Canadian bacon has smoked ingredients that mimic tasso ham, but are not spicy, try to fry the ham strips in a frying pan with cracked pepper and fresh garlic before adding the recipe.
Spicy sausages from Spain and Mexico have a lot of spices to replace tasso ham.Mexican sausage does not smoke, but Spanish sausage is made of smoked pork, so it has more Tasso flavor.Because of the high fat content of the sausage, you may need to cook it before adding the dish.