Sausages

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Xylitol Recipes, Sausage Making Recipes, Making Sausage, Home Made Sausage, Curing Meat, Nutrisystem Recipes, Meat Curing, Homemade Sausage Recipes, Meat Processing

'With the kickoff of summer underway this Memorial Day weekend, tis the season for sausage, finally. Though I would argue all seasons are sausage-worthy, warm weather means the grill-able meat tubes fly out of the case at an alarming rate, and I must be on my toes to keep up with demand. Over the past year or so, I’ve really tried to focus on improving my sausage making technique, whether they be fresh, smoked or cured (the latter being the thing I have only just begun to dabble in.) At this…

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Classic Bangers and Mash with Rich Onion Gravy Ingredients: 8 pork sausages (traditional British bangers) 4 large potatoes, peeled and cut into chunks 4 tablespoons unsalted butter 1/2 cup milk (or more, as needed) Salt and pepper, to taste For the Onion Gravy: 2 large onions, thinly sliced 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups beef or chicken broth 1 tablespoon Worcestershire sauce Salt and pepper, to taste Instructions: Step 1: Cook t... Sausage With Peppers And Onions, Sausage And Mash, Gravy Ingredients, Bangers And Mash, Grilled Sausage, Onion Gravy, Garlic Mashed Potatoes, Sausage And Peppers, Rustic Italian

Classic Bangers and Mash with Rich Onion Gravy Ingredients: 8 pork sausages (traditional British bangers) 4 large potatoes, peeled and cut into chunks 4 tablespoons unsalted butter 1/2 cup milk (or more, as needed) Salt and pepper, to taste For the Onion Gravy: 2 large onions, thinly sliced 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups beef or chicken broth 1 tablespoon Worcestershire sauce Salt and pepper, to taste Instructions: Step 1: Cook t...

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Lonzino (Cured Pork Loin) - Taste of Artisan Dried Sausage Recipe, Cured Pork Loin, Spanish Sausage, Salami Recipes, Cured Meat Recipes, Sausage Making Recipes, Home Made Sausage, Homemade Sausage Recipes, Kielbasa Recipes

Lonzino is one of the easiest dry-cured meats to make at home, or so they say, but it took me years to get excellent results. The problem for me was the drying process - I could never get a perfect drying from edge to edge. That resulted in off-flavors, unappetizing color, and poor texture. Too...Read On →

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