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?
A lesson from my English butcher in making sausages.
Meet kabanosy. It is a Polish delight, a smoked, air-dried salami flavored with caraway, garlic, nutmeg and pepper. It's the world's greatest Slim Jim!
You can't buy sheep stomach in the US, but this homemade haggis came pretty close to the real thing.
Fresh garlic sausage makes the perfect filling for homemade ravioli. The sausage is flavored with garlic, rosé wine and red chili flakes, and can be prepared well ahead of time.
Nitrite-free fresh chorizo with allspice, achiote, and three chiles, using local wild hog meat. Try this, and you will never again buy store-bought chorizo.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken, Merguez Lamb and Chorizo.
Fatty, smoky, beefy, peppery Texas style smoked sausages.
Homemade Spicy Chorizo and How To link sausage with butchers twine.
As part of the Charcutepalooza prize, I spent a day learning butchery and charcuterie with the Chaploards in Gascony.
Yes, I went there. Wild duck hot dogs. They are every bit as awesome as you think...