One of the things we like best about smoked sausage -- besides how it tastes, of course, since smoking makes almost ...

Use any smoked sausage you like - homemade or from the grocery store - it'll turn out great either way. You may also like ...

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 ...

She has appeared in the New York Times Food section, on Food Network’s Recipe ... potatoes and sausage (I recommend small red potatoes and spicy Italian sausage, but you can use your favorite ...

This is the style that most people associate with 'smoked salmon'. The actual smoking process varies a great deal, with each smokehouse using its own techniques. Generally, the fresh fish is ...

Kay Chun is a recipe developer ... based meat sausage or crumbles. This recipe calls for Granny Smith apples, which lend a wonderful tart juiciness to the savory pork. You can use another apple ...

This food recipe ... rest). Use a floured fork to press down on the pastry overhang to mark it, similarly to if you were decorating the edge of a pie. Use a sharp knife to cut the sausage rolls ...

Crumble in sausage and use a wooden spoon to break up any large ... Stir in tomato paste and smoked paprika, and cook to caramelize, 1 minute. Add tomato purée and simmer to thicken, about ...

So when it comes to choosing the right sausage to use in our recipes, the possibilities are ... Spanish chorizo is cured and dried, flavored with smoked pimentón (paprika), garlic, and wine.