How to make stångkorv, a Swedish sausage that has barley in it. This sausage is fermented, so it gets tangy. and is great for breakfast.
Charcuterie and Cured Meats
A huge selection of recipes for all forms of charcuterie, ranging from salami to fresh sausages, hams, bacon and other smoked meats and fish, to terrines, pates and even things like scrapple.
How to make German braunschweiger sausage at home. Braunschweiger is a liver sausage that is then smoked. Pork plus bird livers are a great option.
How to make Texas-style hot links sausage at home. Hot links are spicy and smoked, and can be pork, beef or both. I’m using pork and venison here.
How to make homemade sausage. Basic instructions on making sausage, smoked or fresh, from the grind to the finish, including storage.
How to smoke swordfish, marlin paddlefish or any other thick, meaty fish. It’s great as-is, or in tacos or sandwiches.
Venison sausage with sage is a recipe I designed a long time ago, after returning from a deer hunting trip to Catalina Island, where there are lots of native sages. Here’s how to make a sage sausage with any meat. I am a firm believer in the cooking adage, “what lives together in life can live together
It is not uncommon to come home with enough pheasants to make pheasant sausage, especially if you hunt pen-raised birds. This recipe mixes pheasant and pork with French Provencal flavors for a nice, light sausage great for summer grilling. I originally developed this pheasant sausage recipe years ago, and it was for an old rooster,
Hmong sausage is a coarsely-ground, country style sausage, usually pork, rich with Southeast Asian flavors like ginger, cilantro, chiles and garlic. This is a beguiling sausage inspired by a similar recipe in Sheng Yang’s Cooking from the Heart: The Hmong Kitchen in America, which is the first-ever English-language Hmong cookbook; if you’re not familiar with