Making homemade sausage? Not sure where to start? Follow the advice of a sausage making expert, who reveals the best (and ...

There’s something magical about the combination of savory sausage, sweet apples, and golden cornbread. This Sausage and Apple ...

Roll the dry edge of pastry over the sausage meat until you have one 60cm long sausage roll, stuck together with the egg wash. Shape the sausage roll into a circle, making sure to keep the pastry ...

Another tip is to not poke the sausages - many people do this before cooking but experts say this can cause the meat to become dry. Sausage casings hold the meat together but they also serve ...

Twist the sausage at 30cm/12in intervals to form individual sausages then prick carefully with a toothpick to release any air pockets. Hang in a cool dry place for at least one month, preferably ...

Scotch egg recipes are certainly riffable—by spicing up the sausage mixture ... not hard-boiled eggs, to avoid a dry, rubbery yolk. While Scotch eggs can be served cold or room temperature ...

Bake for 15 minutes at 425 degrees, then turn down the oven to 400 degrees and bake for 30 minutes more. When done, the loaf ...

Use your hands to form each portion into a sausage shape long enough to fit the pieces of pastry, then place along the longer dry edge of each. Roll up the pastry from the dry edge to the wet and ...

Save this recipe for later Add recipes to your saved list and come back ... then drain and set aside to dry. Remove the thick spine from the blanched leaves. Heat 1 tablespoon of olive oil in ...