Deep in the village, where time moves slow and flavors run deep, homemade sausage meets fire in the old lamb oven. Smoked, sizzling, and bursting with rustic spices, this is comfort food done the ...

It's almost opening day for the grilling season. Memorial Day weekend for many means a trip to the market for a package of brats, Italians and dogs.

The key to great sausages is using good quality meat, preferably freshly ground -- not the shrink-wrapped stuff in trays. The payoff in flavor and texture is instantly noticeable.

Stuff the sausage into the sheep casings with a sausage stuffer and twist into 10-inch links. Refrigerate up to 2 days or freeze up to 2 months until ready to cook.

Whether it's grilled, stewed, braised, or sautéed, sausage is the star of some of the most satisfying (and quickest) meals to make. Here are a few of our best sausage dishes to make now.

Ingredients. 1 kg lamb mince (see Baker’s tips); 1 brown onion, coarsely grated; 70 g (½ cup) unsalted pistachio kernels, coarsely chopped; 2 tbsp couscous; 3 tsp bought harissa paste, or to ...

Add the onion, red pepper, carrot and garlic and fry for 5 minutes over a high heat. Add the stock, tomatoes, tomato purée and thyme and bring to the boil.