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?
It is counter-intuitive, but water is your biggest friend in the sausage stuffing process. Keeping your hands clean, and keeping the casings and newly prepared sausage wet are extremely helpful. The moisture makes clean up a bit easier as well.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken, Merguez Lamb and Chorizo.
Kick off summer right with your very own batch of Italian sausage! This month, I'm putting what I learned in Charcutepalooza challenge #5 to work, making stuffed sausage. Welcome to summer!
Skip the burgers and dogs -- homemade sausages are the ultimate treat this holiday weekend. Recipes for Italian Sausage, Lamb Sausage, Bratwurst and Country Sausage. Via NPR.
Making Salsiccia di Calabria with help from Rosetta Costantino, author of "My Calabria."
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