Hi everybody, I have been lurking in the background for some months reading all the posts and have a question for our more learned members. Not eating pork, I have been searching for a substitute to include in my sausages to give the juiciness which I am yearning, I am presently working in Gabon, Africa and have just eaten Ox Tongue, it struck me that the texture of the tongue may make a good substitute for pork in the many recipes which contain it, it is in addition very tender and doesn't have any overpowering flavour, and more importantly is available to me in Indonesia where I live!
Has anybody actually tried tounge in a sausage recipe and if so what were the results?
Best Regards to all, Richard