For those nostalgic for one of Berlin’s favourite fast foods.
This is a sausage and potato recipe that was developed in the 1960s to promote Deerfoot Sausages, a brand of pork sausage. Do you know how to make Deerfoot Potatoes? They are absolutely delicious.
This is a Welsh dish for meatless sausages called Selsig Morgannwg.
Hack pudding is a version of Haggis made in the Lake District of England, in Cumbria (formerly Cumberland.) It is a meat pudding, sweetened, stuffed in an animal skin and simmered to cook it. The stuffing consists of minced meat (and suet), fruit such as apples, dried fruits such as currants, oats soaked overnight in…
Haggis is a Scottish dish that is like a large sausage, or a large steamed pudding, with a sheep’s stomach used as the wrapper for the stuffing inside. In some ways, it is an original version of a steamed pudding. Seamed puddings were first wrapped in intestines, then from the 1600s in cloth, then from…
Mortadella is a traditional sausage in Bologna, Italy used as a charcuterie meat. It comes already cooked, and has a pronounced taste. It is unsmoked and unfermented. It is pinkish and has a very smooth texture save for the visible chunks of lard mixed in. The sausage is made in four sizes: Small: .5 to…
This is meant to use up leftover risotto. Adjust quantities of other ingredients based on how much risotto you have to work with.
A really easy but great baked sausage dish. Frees you up from having to futz over them in a frying pan.
Though it is a bit of a nuisance having to buy a bunch of fresh rosemary for this recipe, when you probably won’t end up using the rest, this is after all a pretty economical and low-fuss hors d’oeuvres recipe.
A simple, inexpensive take on Beef Wellington
A classic Italian country dish.
Use with your favourite pasta.
You can serve this warm or piping hot. Use whatever kind of sausage you please, mild or spicy, but do use big ones — not breakfast size sausages or Chipoltas.
Cooking at: 400 F / 200 C / Gas Mark 6 You can serve this warm or piping hot. Use whatever kind of sausage you please, mild or spicy, but do use big ones — not breakfast size sausages or Chipotlas.
You can serve these hot or room temperature. Room temperature, they make great picnic food.
Makes a good lunch with a leafy salad.
The flavours in this dish explode out of your pasta bowl.
This recipe is as tasty as its name implies.
Excellent to serve with barbeque.
Stufatura is the Italian term for the warm, humid aging of cheeses and sausages. It is sometimes referred to as a “ripening process.” Stufatura is done in dedicated, insulated rooms, now using technology in some form to regulate temperature, humidity and ventilation. The Stufatura process allows lactic bacteria to flourish. The bacteria converts lactose in…
Zampone is a dish prepared from a pig’s leg. It consists of the lower part of a pig’s leg (called a “zampino” in Italian) with the foot still on. It is stuffed with finely-ground, seasoned sausage meat, and simmered for a long time. After cooking, it is let cool to room temperature, then sliced and…