It’s believed that merguez sausage originated somewhere around the 13th century in Northern Africa. As with many dishes from this region, merquez has a little heat to it with an aggressive blend of spices common to the traditional cuisines of Morocco, Algeria and Tunisia. The name merguez is actually a French translation of the word […]
Whenever I’m cooking pasta, I almost always try to insert some heat into the dish either from the sausage, the sauce or something else. In this case, the sausage I was using was a Chipolata sausage which is not a spicy link so I knew I had to get the heat from somewhere else.
Here’s one recipe for making Chipolata Sausage….there are multiple variations depending on the aromatic spices and herbs you use. Chipolata Sausage Recipe 12 oz / 325 g coursely ground pork 4 oz / 100 g coursely ground pork belly 1 oz / 25 g gram all purpose flour 1 tablespoon cold water 1 pinch of […]
This duck sausage recipe is from www.honest-food.net, an excellent blog about fresh food prepared the right way. I love it and highly recommend you spend some time on their site. These sausages would be perfect with a cassoulet, with beans, or simply pan-roasted or grilled. The possibilities are unlimited. Makes about 4 pounds, or 16 […]
The recipe of this German cuisine is courtesy of Jean Anderson, originally published on Epicurious.com. The apple adds the perfect balance to the sauerkraut. Just perfect for Oktoberfest parties.
This Cajun dish is courtesy of Andrea Albin and originally published on Epicurious.com. Photo courtesy of William Abranowicz. Preparation Details: Yield: Makes 8 (side dish) servings Active Time: 30 min Total Time: 1 1/4 hr Ingredients: 1 pound pork andouille sausage, sliced crosswise 1/3 inch thick 1 tablespoon vegetable oil 2 green bell peppers, finely […]
The following sausage recipe is courtesy of yours truly and includes pictures also taken by me. It’s a minor modification of the traditional Northern Spanish dish Botifarra amb seques (aka Butifarra with White Beans). I added flash-fried spinach with garlic as a base. The butifarra, not often found in the United States, was produced with […]