Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.
Author: Lee Fogle
Author: Bon Appétit Test Kitchen
Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
Author: Molly Baz
Author: Armandino Batali
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
Author: Shelley Wiseman
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
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
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...
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
Gluten-free sausage balls that are also very economical.
Author: Donna Perygin
Author: Henry Tenney
Author: Gael Greene
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
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: Diane Semrad Anderson
Author: Selma Brown Morrow
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