Sausage Substitute for Caldo Verde

[Shel_B]

I'd like to make a caldo verde without sausage, but with something that will bring a sausage flavor and texture to the soup. I can always go with a tofu-based ingredient, but would rather go in a different direction.

In the past, I've just skipped the sausage, but now I'd like to add something to take its place. Is this possible?

[heidih]

Using a smoky paprika is sometimes suggested. I don't think meat (sausage) is a traditional ingredient. Simple peasant food.

[Shel_B]

You're right about sausage not being traditional, and I've never made the soup using sausage, although many recipes call for it. The smoked paprika may be a nice addition to my standard recipe ... I'll give it a try and see how it turns out. All the ingredients are at hand, so after the weekend ...

[Katie Meadow]

I don't see why you can't sub any protein you favor--altho tofu sounds pretty weird for this soup. Since Caldo Verde is mainly potatoes and kale, you could use chicken; in that case I would probably use chicken broth for the soup. If you are wanting that smoky taste, perhaps cook a smoked turkey wing to make the broth. I like that smoky pork taste in a variety of bean soups but I don't like the fattiness of sausage or some other kinds of pork. What I do is make a ham broth, using smoked ham shanks. My husband loves to pick away at the meat after the stock is made, and I can eliminate all the fat in the stock before using. It makes a terrific pot of beans. Smoked paprika might jazz up a totally vegetarian soup, if that's what you are going for.