How-To (DIY stuff)

Weisswurst Sausage

By Hank Shaw on April 12, 2021 - 12 Comments

A classic German sausage made from white meats and flavored with lemon, parsley and spices.

By Hank Shaw on April 5, 2021 - 14 Comments

This is how I smoke venison loin so it comes out like the best roast beef. Great for sandwiches!

By Hank Shaw on April 1, 2021 - 14 Comments

A basic spinach spaetzle recipe that can be modified for any green leafy vegetable or herb you want to use, from nettles to parsley.

By Hank Shaw on March 25, 2021 - 4 Comments

This is the classic Spanish green sauce for fish, most often as merluza en salsa verde, but you can sub in other fish for the merluza, which is hake.

By Hank Shaw on March 15, 2021 - 20 Comments

A classic recipe for a venison or beef pasty, plus insights on how to tinker with this pasty recipe to make it your own.

By Hank Shaw on March 8, 2021 - 7 Comments

Here’s how to make duck bacon at home. Duck bacon is cured duck breast that is then smoked and sliced. You can eat it cooked or uncooked.

By Hank Shaw on February 25, 2021 - 12 Comments

Royal red shrimp are one of North America’s finest shrimp. Here’s why you should seek them out, and how to cook them.

By Hank Shaw on February 22, 2021 - 10 Comments

How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.