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?
How to make a traditional German-American style of bockwurst, a soft, rich sausage typically poached in bock beer. I used snow goose for this recipe, but any meat works.
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.
Step by step guide to canning Italian Sausages in a tomato sauce. One way to preserve sausages when they go on sale for a price to good to pass up. Easily incorporated right in to pasta sauce.
Recipes for making Balkan Ajvar and Ćevapčići.
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.