get the recipe Chorizo—a highly seasoned Spanish sausage—brings plenty of flavor to ... While lentil soup is tasty and hearty in its own right, adding kielbasa—a Polish sausage—delivers more flavor ...

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 ...

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 ...

The recipe has a lot of ingredients, but darn does it taste yummy. It makes 6 servings. 1 tablespoon olive oil 1 pound smoked, fully cooked andouille or Polish sausage, sliced 1 tablespoon butter ...

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

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 ...

There’s something magical about a perfectly cooked foil pack – it’s easy, flavorful, and creates a self-contained meal t ...

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

Sweet and floral pears sing when sautéed along with sausage, sage, and garlic. Be sure to use slightly underripe fruit so that it retains some shape and texture when sautéed. The panko topping ...

Instructions Preheat the oven to 180˚C (fan-forced). Line two baking trays with baking paper. Melt the butter in a medium frying pan. Add the onion and garlic and cook, stirring, until softened ...

PITTSBURGH (KDKA) -- Chef Janet Loughran is in the kitchen with some easy recipes to help you use up ... flakes and saute for 1 minute. Add the sausage, peppers and onions and mix.