It used to be that all sausages were made by stuffing meat inside cleaned animal intestine, but not everyone likes the sound of that. So what do they use now?

Somewhere along the way, someone decided it would be a good idea to poke holes in sausages before cooking - but you should ...

Consider using these beginner tips for preserving and salting meat at home and on your own. The application of salt to meat is the first critical component of dry-cured meats. Salting also ...

Capacity will double in the summer with the opening of “The Wurst Patio You’ve Ever Seen,” a beer garden that will feature ...

While store-bought sausage is convenient, making your own at home is a game-changer. Not only do you have complete control over the flavors and ingredients, but you also avoid preservatives and ...

This story was one of the top stories from 2024 and was originally published in June. As winter and rain roll in, Dry July is just around the corner. Gerald Lynch speaks to Werribee’s Zach Thornton ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, already brimming with sweet, concentrated flavor, is browned early in ...