There's something deeply comforting about a bowl of hearty soup on a chilly day. This Kielbasa Potato Soup combines the ...

Sausage has always been an important part of Polish culinary culture ... who wrote in his book “Polish sausages – authentic recipes and instructions”: In 1945 the government standardized Polish meat ...

She has appeared in the New York Times Food section, on Food Network’s Recipe for Success and Cooking ... You start by cooking the potatoes and sausage (I recommend small red potatoes and ...

Sausage links are such a great way to add some flavor into your meals. If you’re tired of making the same old recipes, this ...

Sausages such as British bangers (for example Cumberland) can be made with raw meat, have a short shelf life and need to be cooked before eating. Other types, such as salami and chorizo, contain ...

Just try to avoid adding too much liquid which could make your sausage rolls soggy. Always use a good quality sausage, squeezed free of its casing, to fill your sausage rolls. Or use sausagemeat ...

This food recipe comes from Matthews Cotswold Flour’s and makes 12-16 mini sausage rolls. Even better, it only takes 50 minutes to prepare and 20 minutes to cook. These sausage rolls can be ...

Enjoy the timeless pairing of savory pork and sweet apples in these autumnal stuffing bites. Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly ...

I'll be the first to admit that I enjoy Campbell's canned soup from time to time, but nothing beats homemade. The original ...