Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Tips for Using Up Leftover Tasso

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

by Melissa Pellegrino and Samantha Seneviratne

A Cajun specialty, tasso is a highly spiced and smoked piece of pork shoulder that’s mainly used as a seasoning or accent flavor in soups and bean, egg, pasta, and vegetable dishes. If you buy some to make the Grilled Corn with Tasso Butter, store any leftover tasso tightly wrapped in the refrigerator and try to use it up within a week. Here are a few ideas:

Tasso croquettes Make a thick béchamel sauce and chill completely. Stir in minced tasso and season to taste with salt and pepper. Roll into walnut-size balls, coat in breadcrumbs, and fry in hot oil until golden brown all over. Drain on paper towels and sprinkle with salt.

Little necks in tasso broth Sauté sliced yellow onions in olive oil with some medium-diced tasso. Add little neck clams and dry white wine, cover, and cook until the clams open. Season with salt and pepper, and serve in shallow bowls with fresh, crusty bread.

Sautéed beet greens Cook sliced garlic and a pinch of crushed red pepper flakes in olive oil until light brown. Add finely diced tasso and beet greens and cook until the greens are wilted. Season with salt and pepper.

Cold bean salad Mix cooked cannellini beans, finely diced tasso, baby arugula, and a lemon-basil vinaigrette.

Grilled potato packets Toss par-boiled baby potatoes with olive oil, finely diced tasso, salt, pepper, and thyme leaves. Place in the center of sheets of heavy duty foil and fold to make packets. Grill over a medium-hot fire until the potatoes are tender.

Barley, corn, and tasso salad Stir together cooked barley, steamed corn kernels, finely diced tasso, and chopped fresh flat-leaf parsley. Stir in cider vinegar and olive oil and season with salt and pepper.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks