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Chorizo...any Kosher substitute?

I am looking at a Spanish recipe that looks delicious. It's called Cocido and contains chickpeas, cabbage, carrots, chicken, meatballs, and many other good things. Unfortunately, a key ingredient is chorizo...the Spanish pork sausage. I have seen Kosher sausages including merguez, andouille, Italian style, etc., but have never seen Kosher chorizo. Is there any reasonable Kosher sausage replacement?

While we're at it....is there any reasonable Kosher replacement for pancetta?

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  1. http://www.parkeastkosher.com/kosher....



    cant vouch for either of them personally (or park east kosher) but they are two options that come to mind.

    Cant help you with pancetta. Sorry.

    3 Replies
    1. re: marissaj

      I can vouch for Jacks Chorizo. I triedit at Kosherfest and it is fantastic. Still looking to find it in NJ.

      1. re: mhko

        I've also tried all the Jack's varieties. All are good.

        1. re: mhko

          Glatt Express in Teaneck carries all of the varities...

      2. I've generally used soy-based versions, usually the Yves brand of Mexican-style veggie chorizo: http://www.yvesveggie.com/products/de... ). I've never had things made with real chorizo, so I certainly don't know what I'm missing, but the things I've made with it have been good.

        Smoky Joe's in Teaneck has a beef-based chorizo on their menu, but I haven't tried it. If you're in the area, perhaps you could pick up some.

        1. I don't know of any kosher Spanish style chorizo currently being made. Mexican style chorizo is somewhat different though the name is the same. Andouille is similar consistency though the flavor profile is quite different. Wikipedia is not the best source, but look at the Chorizo entry for a discussion of the topic.

          The key to spanish chorizo is that they use smoked paprika in the sausage.

          When I make pallela for my family at home which I do without any meat (I use tomatos and green peas), I use smoked paprika both for color and flavor.

          This is the recipe from Mark Bittman complete with great pictures: http://wednesdaychef.typepad.com/the_...

          2 Replies
          1. re: Marcharlan

            The main difference between Mexican and Spanish chorizo is that Mexican chorizo is fresh and Spanish is dried. Big difference in texture (think ground beef vs. dried salami). Depending on your dish the substitution may or may not matter.

            1. re: Marcharlan

              Marcharlan and Rock Cat are correct, Spanish chorizo is a hard dried sausage that is flavored with paprika.

              If one was to make chorizo and eggs with spanish chorizo the eggs would be colored red from the paprika, If thi does not happen then the chorizo is most likey based on a mexican sausage.

            2. Jeff's Gourmet Sausages makes a chorizo.

              3 Replies
              1. re: ganeden

                http://www.jacksgourmetkosher.com/ makes a mexican chorizo -

                http://www.uptonsnaturals.com/ makes a chorizo seitan that is under CRC supervision that is excllent -

                1. re: weinstein5

                  All the Jack's sausages are hot-dogs with different seasonings for each flavor. They are an emulsified sausage - frying and crumbling them into a dish isn't possible.


                  1. re: psycomp

                    Hence the recommendation. The original post was a request for a substitute for Spanish chorizo which is decidedly more sausage-like and for which the Jack's would likely be a good alternative. The Mexican one is the crumbly one which is better approximated by the soy versions.

              2. OC Kosher has kosher chorizo www.ockosher.com

                As for a pancetta substitute, I remember someone telling me they used Meal Mart turkey fry. I have not tried it, but perhaps some other CHs have.

                1. I found a vegetarian chorizo with hashgacha in Albertson's one time. It looked interesting so I bought it, but I thought it tasted nasty. I have no idea what's it's really supposed to taste like. My Mexican friend told me it would be delicious with scrambled eggs.

                  5 Replies
                  1. re: SoCal Mother

                    I use the uptons naturals all the time in scrambled eggs - sauteing the seitan with onions, mushrooms and spinacg before adding the eggs -I have used both the chorizo and the sweet italian sausage -

                    1. re: weinstein5

                      We like this too, but I think you can only get it in Chicago.

                      1. re: rachelb99

                        They are selling in more states - http://www.uptonsnaturals.com/where-t... but in the midwest and also online -

                    2. re: SoCal Mother

                      One of my standard dishes is a chorizo omelet. The veggie chorizo is a little wet out of the casing so I saute it in a little butter/olive oil until it gets a little crust, then add it to the omelet with some shredded cheese and top with salsa.

                      I don't know that I'd use it in a more complex recipe only because it gets very crumbly and will likely lose all texture. The Jack's is more of a chorizo-spiced beef sausage and will stand up better in a paella or the dish above.

                      1. re: SoCal Mother

                        The chorizo had a bitter taste that I found unpleasant, but then I don't like Mexican food much. A shame really because I have several (kashrut observant ) Mexican friends who love to feed me the real thing. My friends are the best kind of cooks there are: baalei tshuva who are talented cooks and work hard to recreate the recipes from their youth. A real pity that I don't appreciate their efforts.

                      2. There are several stores that make Kosher Sausage including Chorizo:
                        - Jeff's Sausage in LA: www.Jeffsgourmet.com
                        - OC Kosher in Tustin, Orange County, CA www.ockosher.com

                        Being a Ba'al tschuva I have tasted real Chorizo; although it is not exactly the real thing, they are both fairly good fact similes.


                        1 Reply
                        1. re: abbazw

                          If abbazw says its good, you can rest assured it is!

                        2. Have had the "mexican" style chorizo from Smoky Joe's in Teaneck, NJ. OK - but not exceptional. As for pancetta - try turkey pastrami. Some kosher markets sell it as a little "roast" along with their hunks of smoked turkey. Alternately, if your deli/supermarket carries it (Empire or other) cut to order, ask for a slab that is hand cut or from the slicer on the widest setting. To sub for pancetta - cut into small cubes and pan saute to get the outside of the pieces slightly crunchy. Turkey pastrami is also great sub for ham in recipes like paella, split pea or navy bean soup, Western omlettes, etc.

                          1. In my paella I use smoked turkey cabanos with some smoked paprika sprinkled on them. Worke decently well.

                            1 Reply
                            1. re: azna29

                              Koosher paella. If you would could you give a recipe