These robust, aromatic sausages pair well with many egg dishes. For best results, most of these ingredients should be chilled before you start. The fat needs to stay separate during the mixing process or the sausages will be mealy. Properly handled ingredients, especially the fat and meat, are the key to good sausages. Both the meat and the fatback should be brought down to 32°F, so place them into the freezer for about an hour. Fatback, which is the fresh unsmoked layer of fat that runs along the pig’s back, is sold at butcher shops. Don’t confuse it with salt pork: They’re not the same thing. The easiest way to get ground juniper berries is to grind them in a spice grinder. If you don’t cook all the sausages in one meal, the patties freeze well for several weeks as long as they are well wrapped. The best thing is to wrap the patties individually in plastic wrap, wrap six to eight of the plastic-wrapped sausages in aluminum foil, then put the foil packages in a resealable plastic freezer bag and mark the bag with the date they were frozen.
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.