Tasso is impossible to find where I live, so I substitute for either Andouille or Prosciutto. Both have worked great in this recipe. The Andouille adds spice, where the Prosciutto works for those like me who hate spicy food. I typically will cut the grits in half because 4 cups of grits makes a lot of grits! I will typically keep the other amounts as listed, just do 8 c water/chicken stock to 2 c stone ground grits, instead of the 16 to 4 in the recipe. This recipe is easy to add a little more or little less of and ingredient without affecting taste.
