Add Yahoo as a preferred source to see more of our stories on Google. Sure, you’re familiar with your classic spicy and Italian varieties, but did you know that there are many more types of sausage ...

Add Yahoo as a preferred source to see more of our stories on Google. Hundreds of years ago, summer sausage was created in Europe and immigrants continued making summer sausages when they came to ...

Curing meat at home blends tradition, science, and creativity to produce flavors you simply can’t buy off the shelf. With the right cuts, salt ratios, and storage techniques, you can safely craft ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

Charcuterie is nothing new. Heck, the method of preserving meats through various forms of curing is practically ancient. But as more and more chefs hop aboard the slow-food train— Cleveland food ...

Known for its spicy and smoky flavor, this coarse-grained pork sausage is a less pungent take on the traditional (and less common) French andouille. Though slightly milder than its French counterpart, ...

Hundreds of years ago, summer sausage was created in Europe and immigrants continued making summer sausages when they came to America. The Germans expertly made fermented sausages and many varieties ...