We must treat the universally iconic sausage with respect to do it justice in the kitchen, by avoiding these blunders when ...

Sausage-making has deep roots in many parts of the world, largely because early cooks needed practical ways to save meat and ...

Mutura is a dangerous lover. Once they taste that smoky, bloody sausage bursting in their mouth, dripping hot juice down ...

From jambalaya to combo and po'boys, the food in the Pelican State is heavily influenced by the French, Spanish, African, and Caribbean cultures ...

Squeeze in the meat from the casings of the sausages, season with a generous pinch of salt and pepper and mix to combine.

TV chef Rachael Ray shares her foolproof method for perfectly crispy sausages in the frying pan as she uses just two simple ...

America’s charcuterie boom started in the mid-2000s with chefs reviving Old World curing traditions, and picked up steam when ...

Standard bologna is a cured meat synonymous with childhood school lunches, but its Pennsylvanian derivative has its own unique uses -- ones you may prefer.

In our definitive ranking of nine popular store-bought sausage brands, this breakfast sausage won the breakfast table blue ribbon.

In Salt Lake City, Utah, Pat’s Barbecue at 155 W Commonwealth Ave (2125 South) has earned a devoted following for serving ...

Cyprus cuisine is one of the Mediterranean’s richest culinary traditions, shaped by Greek, Middle Eastern, and Levantine ...

Andouille isn't just any sausage - it stands as a flavor-packed symbol of Cajun cuisine, bringing heat, smokiness, and a touch of tradition to the table. You've probably seen it appear in jambalaya, ...