The “ironed sausage” — or “peglana kobasica” in Serbian — is a rich mixture of selected meats loaded with seasoning and dried ...

Can you imagine a more appetizing meal to come home to after a hunt than this venison breakfast sausage sandwich? Photographs by Christopher Testani/Food and Prop Styling by Roscoe Betsill Whether you ...

SAUSAGE IS a specialty for Stefano Diaz, owner of the Meat Wagon in Kingston, N.Y. His links and patties have earned him a fervent local following that is, in fact, interested in seeing how the ...

ON THIS WEEK’S episode of Dinner SOS, food director and host Chris Morocco is joined by Eli Cairo, the owner of meat and charcuterie company Olympia Provisions, to help caller Tobi find ways to use up ...

There’s something deeply satisfying about making your own sausages. You control the ingredients, the texture, and the flavor; no mystery fillers or excess salt. With a stand mixer and the right ...

Genevieve Yam upped the ante on flavor and texture with her take on the viral creamy tortellini soup, swapping chicken for ...

Place meat in large bowl. Add dry spices to meat. Grab about 3 ounces meat and form into the size of a tennis ball. Transfer from hand to hand in a slapping motion until flattened. Place on wax paper.

Trying to make dinner without running to the store yet again? These 25 sausage recipes use whatever’s hiding out in the fridge, making it easier to put off grocery shopping for another day. There’s no ...

BROOKFIELD, Wis. - When's it comes to making artisan sausage, one local sausage maker has perfected his craft using no fillers, no preservatives and no MSG. Brian is in Brookfield at Vinny Sausage ...