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Entries tagged with 'sausages'

Lunch Box: Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon

Suzanne Lehrer Post a comment

This week's lunch box was borne out of a desire to make and eat my favorite potato salad for lunch, followed by the begrudging conclusion that just potato salad does not a responsible lunch make. So I added some things—handfuls of arugula and a base of black quinoa—to turn a side dish craving into a full-fledged meal. More

Lamb Sausage with Pea Purée and Pea Sprouts

Serious Eats Nick Kindelsperger 2 comments

Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita. More

26 Sausage, Hot Dog, and Condiment Recipes For Your Memorial Day Grill

Jamie Feldmar 5 comments

Our guide to throwing the best possible sausage party, complete with straight-up sausage, things stuffed with sausage, and all the condiments you can fit on the table. More

First Look: 4505 Meats Butcher Shop, San Francisco

Lauren Sloss 4 comments

At the newish 4505 shop, luscious cuts of beef and pork sit alongside cured slabs of bacon, ham hock, and fat back. Shoppers sample tongue pastrami while examining towering terrines. Freezer cases feature duck chili along with rendered duck fat; there are tubs of dog food destined for some seriously lucky pups. More

Herb Waffles with Sausage, Peppers, and a Fried Egg

Serious Eats Sydney Oland 2 comments

This savory brunch includes garlic as well as fresh herbs in the batter, and then tops the waffles with quickly cooked peppers, sausages, and a runny fried egg. More

British Bites: Bangers and Mash with Onion Gravy

British Bites Sydney Oland 3 comments

Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale. More

Bangers and Mash with Onion Gravy

Serious Eats Sydney Oland Post a comment

Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale More

Food Artisans: Charlito's Cocina

New York Stephanie Klose 1 comment

Charlie Wekselbaum got into charcuterie at first because, he says, he was "fascinated by how a piece of meat—something so prone to spoilage—does the opposite of spoiling with proper control and salt." More

Sausage City: Acre's Wood-Grilled House Made Sausages

Chicago Blake Royer Post a comment

As drinking halls go, Acre in Andersonville is the kind of place you might picture in your dreams: dark, lacquered woods, a hefty bar, and an excellent craft beer list. So it's with pleasure that I report their plate of house-made wood-grilled sausages is fine indeed. More

Hot Dog of the Week: Italian Hot Dog from Tommy's in Elizabeth, NJ

Hot Dog of the Week Hawk Krall 3 comments

If you like crazy food, hot dogs, or interesting regional stuff, the New Jersey Italian Hot Dog is not one to miss, and Tommy's is a great place to try it. More

Great New York State Hot Dogs: Hartmann's Old World Sausages

J. Kenji López-Alt 2 comments

The exceptional wieners from Hartmann's Old World Sausages are some of my favorite pork and beef dogs, and are the dogs of choice at Brooklyn's Bark. So on a recent trip up North, I decided to try a few more of the many varieties of German-style sausages that Hartmann's makes. Here are four great ones. More

The Food Lab: The Best Way To Grill Sausages

The Food Lab J. Kenji López-Alt 69 comments

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

Grilled Mexican Chorizo with Spicy Tomato Caper Sauce

Serious Eats J. Kenji López-Alt Post a comment

The key to perfectly cooked sausages on the grill is to start them in a moist bath of flavorful toppings, slow cooking them to infuse them with flavor and get an even cook, then finishing them off over the hot side to crisp and char them. More

Armadillo Eggs (Cheese-Stuffed, Sausage-Wrapped, Grilled Jalapeños)

Serious Eats Joshua Bousel 6 comments

What are armadillo eggs? With powerhouse of flavor delivered by these sausage-wrapped stuffed jalapeños, they question should be, what aren't they? More

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

Hot Dog of the Week Hawk Krall 5 comments

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

Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes

Serious Eats Blake Royer 7 comments

[Photograph: Blake Royer] Adapted from Food Network. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Hot Dog of the Week: Krakus Market in Philadelphia

Hot Dog of the Week Hawk Krall 4 comments

A few weeks ago we featured the kielbasa from Swiacki Meats in Port Richmond; this week it's a kielbasa variety from nearby Krakus Market, a full-service Polish grocery store and restaurant that also has a staggering variety of house-cured Polish meats and sausages. More

Cassoulet-Style Sausage 'n' Beans

Serious Eats Kerry Saretsky 13 comments

Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs. More

The Pizza Lab: Sausages And the Science of Salt

Slice J. Kenji López-Alt 73 comments

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

Serious Eats Caroline Russock 3 comments

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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