Use Leeks as a Vegetarian and Kosher Sausage Casing
I read a lot of food blogs. One of the original purposes of this blog was for it to be a place to collect the best ideas from them. I need to do that more. Today, over at playing with fire and water, I saw just such a great idea: using leeks to make vegetarian sausage casings. Think about it: Leeks, like onions, have rings. Leeks, unlike onions, are long. Thus, the rings form a series of concentric tubes. Cut off either end, and what do you have? Tubes. Perfect for stuffing things in. Well, honestly, leeks are a bit stiff. You probably want to boil or steam them first, so that they gain some flexibility and can be tied off at either end once you've stuffed them. There are a lot of things I like about this idea:
- It's vegetarian (not that I make a lot of vegetarian sausage)
- It's kosher (some of my friends keep kosher)
- It's a sausage casing that could add a nice complementary taste/texture to your sausage.
I'll definitely have to try this one and report back, but it looks like a winner.