Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
Author: Molly Baz
Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.
Author: Lee Fogle
Author: Armandino Batali
Author: Shelley Wiseman
These make-ahead breakfast burritos are a quick and easy recipe. The secret? Baking the burrito filling on a sheet pan to save time and dishes.
Author: Land O'Lakes
Croissants stuffed with sausage, cheese, and hash browns, folded and baked. We like to top them with my husband's homemade sausage gravy.
Author: Jennifer 'Stapp' Rinard
A quick way to make a pound of corkscrews new and irresistible, with fresh basil leaves and grated Parmesan. Our food editor sampled this in Italy, and...
Author: Maggie Ruggiero
A traditional lasagna only in the sense that it uses layered stratas and lasagna noodles.
Author: GRECKLE
We chopped the top third of these colorful bell peppers and sauteed them for the filling, which also includes rice, chorizo, garlic, onion, cilantro and...
Author: Lynne Webb
Author: Abraham Conlon
This sandwich combines the classic combo of pork and fennel, some heat from the red pepper flakes, and a gorgeous golden sunny-side-up egg. Perfect with...
Author: Dennis Prescott
Author: Edward Lee
Ryan Farr is the chef and owner of 4505 Meats in San Francisco. These snappy, all-beef, New York-style dogs appear in his book Sausage Making.
Author: J. Kenji López-Alt
Author: Henry Tenney
Gluten-free sausage balls that are also very economical.
Author: Donna Perygin
This is a simple dish using fresh bratwurst, onions, and balsamic vinegar. It has a nice tangy flavor, and is excellent served in crusty bread and topped...
Author: Cookin' Kliebor
Author: Gael Greene
Author: Selma Brown Morrow
Author: Diane Semrad Anderson
A classic with a twist and a bit of extra effort. It's a unique dish packed with flavor.
Author: Jose Napoleon Cuasay Artiaga I