Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of any self-respecting French cook’s repertoire. Traditional Toulouse sausages are all pork, and are minced by hand rather than ground — a fine option I do myself from time to time. But the sausage is also wonderful
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.
Categorize cou farci, or goose neck sausage, under “hardcore wild game recipes.” Making sausages using a bird’s neck as a casing was something I “invented” back in 2007, when I was struck by how perfect a goose’s neck would be as a sausage casing. Alas. As the Romans put it, nothing is new under the
How to make smoked venison jerky at home. Slow smoking strips of deer meat until mostly dried and chewy is a great way to make venison jerky.
My recipe for old school style venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.
My recipe for smoked venison bratwurst, made like the red bratwurst from State Street Brats in Madison, Wisconsin. Even if you don’t like the Badgers, you’ll like these links.
Smoked trout dip is a classic appetizer in and around the Great Lakes. Here’s how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.
This is a recipe for basic, unsmoked bacon, Called ‘green bacon,’ it is an unsmoked lightly cured pork belly made with just salt and spices, no nitrates. It’s not that I am against nitrates, but sometimes I like a lightly cured, fresher-tasting bacon with my sautéed greens, pasta or beans. A quick word on “uncured”
A classic German sausage made from white meats and flavored with lemon, parsley and spices.