Knowledge Base › Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.

My nephew is a hunter and makes amazing sausage. Thanks to a tick bite he is allergic to pork - what fat would be best to use rather than pork?

Sausage. Saucisson. Salchicha. Salsiccia.

Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.

Recorded

This event was on July 19, 2022

Join Chef Barton Seaver to explore the ancient art of sausage and the variety of global flavors of sausages. Barton will not only discuss ways to make sausage and its history in world cuisine, but also how to incorporate sausage into delicious and creative dishes. Plus, get a sneak peek into a brand new set of content coming soon to Rouxbe! As always bring your questions. *Note: while this event is not vegan, but we will talk about non-meat sausage recipes.

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Question

Star Pelsue

My nephew is a hunter and makes amazing sausage. Thanks to a tick bite he is allergic to pork - what fat would be best to use rather than pork?

Answer

Huh? I don't forgive me. I can't remember the name of the of the techborn illness that that's that but I believed I I'm not sure it would be just the pork that he would be allergic to but rather I think the I thought that that was about that. You became allergic to the blood of mammals. And so it would be more the venison that would be the problem than necessarily the pork fat. So maybe maybe the whole category might be might be off for you there. I don't know. We've just recently begun to have some cases of that. Disease born by the Texas brown ticks up here in Maine and the name of this escaping me, but wow, it's it's a very unfortunate. I'm sorry to hear this. other fats that work like pork They're not many. They can't really think of any you could butter even Frozen butter would would liquefy too quickly in the process, but would sort of work on a similar. fundamentally work on a similar in a similar way beef fat and I might work. It has a much lower solidification point So the the Tallow it just doesn't have that same mouth feel to it. It gets dry and crumbly and in the mouth and sort of palette coating as pork fat melts just melts better in the in the eating experience. So

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.