'sausages' on Serious Eats

The Food Lab: The Best Way To Grill Sausages

Haven't you ever wished that your juicy pork chops were perfectly seasoned all the way to the center? Or that your tender pork tenderloin were just a bit juicier and fattier? Or maybe that your flavorful, smoky ribs had a decisive snap to their bite? Sausages combine the best characteristics of all the other popular cuts of pork into one perfectly juicy, always tender, well-seasoned through-and-through package. They really are one of the ideal foods for the backyard grill. That is, provided two simple things: you start with great sausages, and you don't mess'em up. That's easier said than done. More

Hot Dog of the Week: The Jackalope from Frank in Austin, TX

The food at Frank is just as awesome as the concept, where about half of the artisan sausages are made in-house. The Jackalope is one of the most popular, but they also do all sorts of weekly specials like the Venison Corn Dog and the In-and-Out tribute Animal Style dog, an all-beef Vienna topped with grilled onions, American cheese, iceberg and Thousand Island dressing, only available during SXSW. More

The Pizza Lab: Sausages And the Science of Salt

Any serious discussion about the state of pizza in the United States must eventually lead to sausage. In large swaths of America, a pizzeria is judged not just by the quality of its crust, but by the quality of its preferably-homemade-but-definitely-at-least-custom-blended-by-a-master sweet Italian fennel sausage. What's that? Never made sausage before, you say? Don't worry. By the end of the day, you'll be a pro. More

Cook the Book: Sweet Italian Sausage

The key to really great sausage, as you'll learn from this recipe for Sweet Italian Sausage from Joshua and Jessica Applestone's The Butcher's Guide to Well-Raised Meats, is allowing your chunks of pork shoulder or stew meat to sit or "sweat" in a spice blend for 24 hours before grinding them. The chilled meat grinds beautifully and letting the herbs and spices sit makes sure that you're left with patties (or links, if you're feeling ambitious) that are uniformly flavored. More

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