How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.
Charcuterie
Homemade Sheboygan Brats
This was the first sausage I ever learned to make, in Wisconsin. It’s a traditional “white brat” made with veal, pork, or turkey.
How to Make Rillettes
How to make rillettes from scratch at home. Rillettes are a sort of rough pate that is great with pork, wild game and fatty fish.
Salmon Jerky
Salmon jerky is salmon candy taken farther, so it’s drier and keeps longer. Also works with large trout.
How to Salvage Freezer Burned Meat
Old frozen meat can have a second life! Here are some tips and ideas for you.
Spanish Butifarra Sausage
Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
How to Cook Bonito
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
Longaniza Sausages
How to make longaniza sausages, Mexican style. They’re a bit like chorizo, but less vinegary.