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This is the “little black dress” of salami. It’s meat, fat, salt, black pepper and garlic. Nothing else. A basic salami is a measure of its maker. Master this and then add all the fancy spices. Or not. After all, the spare, simple black cocktail dress is a classic for a reason.
Boudin, the ultimate Cajun comfort food. Not quite a sausage, boudin is more like jambalaya in a hog casing. You eat it on crackers or just by hand, right out of the casing. I learned how to make it at Legnon’s in Lafayette, and here’s my version.
Exactly 20 years ago I found myself in South Africa, alone and afraid. An act of kindness and bravery helped me through that scary night, an act I repaid in the only way I knew how. By cooking.
This was the first sausage I ever learned to make, in Wisconsin at the side of a man who was, for a time, my uncle-in-law. It’s a traditional Sheboygan style “white brat,” and while this version is made with wild turkey, it can also be made with pork or veal.
Why it’s taken me years to post a recipe for sweet Italian sausage is beyond me. I make this sausage all the time, too. Maybe it’s just because I thought it too basic for HAGC? Whatever. Here it is, my version of the classic Italian favorite.
Hungarians like their paprika. They put it in everything, even salami. I happen to love this salami: Tangy, zippy with paprika and garlic but not overly spicy. Normally this is a pork salami, but I’ve done it with duck here. Most meats will work.
Germany is the land of 1,000 sausages, and this is a good one. Actually, my bockwurst recipe is definitely more German-American than traditional. Here in the US, bockwurst isn’t smoked very often, and it is a softish sausage that has cream, eggs, parsley and chives. This recipe works with any meat, but I did it with snow geese.
Few sausages are as iconic as Polish kielbasa. There are as many variations as there are cooks — even an official government-approved recipe, which I used as my inspiration. This one is pure smoky awesomeness.