Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Duck makes a delicious aternative to pork in this easy introduction to French Charcuterie. Take your picnic game to the next level!
Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc.
These delicious dogs are created in honor of the splendors of the 1904 St. Louis World's Fair, the best of them all. With bits of beef still visible, the spongy pink links in supermarkets will be forever spoiled once you try these.
Yes, I went there. Wild duck hot dogs. They are every bit as awesome as you think...
Another great recipe from Ruhlman and Polcyn's "Charcuterie"!
Mortadella and the indelible mark of Charcutepalooza
Team FoodieLawyer's take on charcutepalooza's blending challenge = homemade brats!
Chicago-style all-beef hot dogs, with some points about preparation and positioning your KitchenAid for optimum shoulder happiness (in the post and in the comments).
Of all the Charcutepalooza sausage challenge, this one was the most successful so far. Photo by CJ Cushieri
Red Hot Hot Dogs for the July Charcutepalooza Challenge