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?
Pâtés don't have to be difficult, expensive, contain lots of fat or have a strong liver taste. This light, baked poultry pâté is the best proof.
In which our turkey walks on the wild side
Blazing Hot Turkey Sausage for Charcutepalooza
Turkey Pastrami: It's not Irish, but it's amazing
Tame the beast! Turducken, turkey stuffed with duck stuffed with chicken, let's face it, not something you want to make yourself. My alternative: Turducken sausages slow-smoked over mesquite. Get your grinders going folks! Neat video to go with.
Wondering if a food processor would be able to handle making a small batch of sausage led to a quick experiment and delicious results.
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