• sausage_1

    Take A Trip Around The World In 80 Sausages

    If you think your encased-meat knowledge is above par, you may want to take this 80-page long trip around Planet Sausage via Ship It Appliances, an online British kitchen appliance retailer with a killer research department. That’s right, free shipping on your new fridge and a comprehensive guide detailing everything about 80 of the most beloved sausages around the world, complete with…
  • Thai-Kun_boat noodles (1)

    Top Chefs Talk Cooking With Blood: Types, Freshness And Usage

    Would you attempt to make blood sausage in your home kitchen? What about adding a splash of blood into a sauce? Would you bake with blood? Chefs around America are reaching for this life-force liquid, but why? And why does mere mention of blood as an ingredient make us so squeamish?“I think there’s definitely an issue,”…
  • charredsquid

    Charred Squid With Boudin Noir, Peas And Herb Oil

    There is a movement afoot in some of the best Paris restaurants. A bistro is defined by a tiny kitchen and dining room, a menu based on what's available, appealing and inventive to the chef and an all-around intimate culinary experience that will leave you sated and inspired. Food writer, editor and instructor Jane Sigal's Bistronomy, a…
  • Morcilla (Jonathan Pincas)

    How And Why You Should Be Making Blood Sausage At Home

    Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer founded Philadelphia’s Kensington Quarters and helped develop a renowned butcher-training program at Brooklyn’s Fleisher’s. Today, he consults with farmers, chefs, butchers and anyone else who will listen. In each column, Mayer tackles a pressing issue facing both meat buyers and home…
  • Weekend Charcuterie Project: Ham Hock And Black Sausage Terrine Recipe

    Weekend Charcuterie Project: Ham Hock And Black Sausage Terrine Recipe

    Chef Richard H. Turner is truly a master of meat. From his renowned London outposts (including the heralded Pitt Cue Co.) to cofounding the great annual carnivorous festival that is Meatopia, you can count on Turner for the very best “from snout to squeak.” His new cookbook, Hog, is a hefty volume of all things…
  • 6 Italian Sausages To Know And Love

    One thing we’ve learned during Italian-American Week, besides how much we truly love all kinds of stuffed pasta, is that there is no Italian food without sausage. While Italy is world-famous for its cured meats and sausages, the country’s fresh varieties are not to be trifled with. Whether they’re hot off the grill in a…
  • Fried Duck Eggs With Blood Sausage Recipe

    Fried Duck Eggs With Blood Sausage Recipe

    When in London, stop by Hampstead cafe Ginger & White for superb coffee, baked goods and fresh, simple food made with the best British ingredients. Their new cookbook is a must-read for fans of this new spin on classic cuisine. Looking for a new take on the iconic English fry-up? Swap in duck eggs and…
  • 22 Stories That Remind Us Why We Love Sausage So, So Much

    If you read Food Republic, you don't need 22 reasons to pick up a pack, reel or even case of sausages tonight. You don't even need one, because you love sausage and we do too. In honor of sizzling grills, all our favorite condiments and how truly magical it is to bite into a perfect…
  • Hot Doug's Mastermind Doug Sohn On The Only Sausage He Couldn't Sell

    Hot Doug's Mastermind Doug Sohn On The Only Sausage He Couldn't Sell

    This story is part of the Food Republic Butchering and Charcuterie Series, which will run through the spring. Doug Sohn, owner of Hot Doug’s, Chicago’s most glorified hot dog stand, has sold all sorts of sausages over the years, from the classic Windy City–style Vienna beef dog to the “Tuben,” his tubular take on a…
  • Guide: Blood Sausage Around The World

    Guide: Blood Sausage Around The World

    Stomach lining, kidneys, pancreas — these spare parts, or offal, are all items that have become increasingly common to the pop-culinary world. Blood, however, is first getting its footing in the nose-to-tail game.There are a few uses that are popping up on menus including canard à la presse (duck that’s been pressed to release its “juices” and…
  • Keeping Busy With Blood Sausage Consommé

    Welcome to the ninth installment of the Food Republic serial, The Worst Idea Ever?, in which chefs Seth Siegel-Gardner and Terrence Gallivan set out to open a restaurant in Houston, Texas as Pilot Light Restaurant Group. This one comes with a bonus blood sausage consommé recipe, for those who've got the skills (and access to…