to the finest quality pork minced with nothing other than seasoning and a pinch of spice – often the only thing these two extremes have in common is their shape. Sausages are traditionally ...
Divide the sausage meat mixture into three portions. Place one portion into the bottom of the loaf tin to cover the bacon on the base. Add several slices of the chicken to cover the sausage meat ...
This 10 out of 10 recipe cuts the carbs on the classic chicken finger while maintaining its signature crispiness and salty, fatty goodness. The secret? Pork rinds, parmesan cheese and an air fryer.
Curtis Stone makes the chicken version of his sausage rolls — an Australian specialty and childhood favorite — wrapped in flaky pastry, baked until golden brown and sprinkled with sesame seeds.
Repeat with remaining dough sheet and pork mixture. Brush heavy cream over the sausage rolls and sprinkle with sesame seeds. Bake on lower rack until the pastry is dark golden brown and sausage is ...
We wanted to experiment cooking pasta in one pot with the sauce rather than cooking each separately. Turns out you can cook pasta more like risotto by adding more liquid if it's needed as you go.