hot smoked dry and semi dry (poached or baked); hot smoked and emulsified. There are other categories such as fresh sausages (called "white" sausages), head cheeses, liver sausages, liver pate ...

Fat links of chorizo, morcilla (blood sausage), crisp-skinned chicharrón (skin-on pork belly), tri-tip, and pork ribs, all to ...

Prepare the sausage: For homemade smoked sausage, preheat your pellet grill or smoker to 225°F. Smoke whole sausages for ...

While parents, people of traditional rural values, are cooking blood sausage for the visit of daughter-in-law, Andriy, their son, tries to communicate the fact his fiancee is Jewish.

Hop Atomica in Germantown is the city's only concept that serves as a distillery, brewery and pizzeria all in one. Take a ...

Smoked cheeses will generally have a golden brown rind. Note that a cheaper way for producers to add a smoky flavour to cheese is to use an artificial liquid smoke flavouring. Look for those that ...

Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the ...

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You start by cooking the potatoes and sausage (I recommend small red potatoes and spicy Italian sausage, but you can use your favorite) and then once those start to brown, you add the sliced ...

Bacon and sausage, beloved breakfast staples, harbor a less savory truth their high sodium content. As sodium emerges as a leading culprit in raising blood pressure, understanding its presence in ...