These are made wherever there are pigs, which is most of the world. And everywhere (except in American supermarkets), they contain a great deal of fat. In fact, you cannot make real sausage without fat, ideally in a ratio of about two parts lean to one part fat. (“Lean” sausage is not sausage; it’s hamburger.) So if you’re entirely antifat, pass this recipe by. For the rest of you, there is nothing like homemade sausage, not on your first try, but on about your third or fourth, when you know exactly what seasonings turn you on. This is my favorite; it makes a lot, but the mixture freezes very well. These are great served with Creamy Horseradish Sauce (page 608). Or serve them on a bed of White Beans with Garlic (page 441). Or make a quick pan gravy—just add some white wine or water to the fat left in the pan and cook, stirring frequently, until the mixture is saucy—and serve over mashed potatoes. If you like highly flavored food in the morning, try them at breakfast.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.