With just a few spices, ground pork, and chopped bacon (yes ... FORM – Once everything is combined, form the sausage into patties. You can make them as big or as small as you want them to ...

And, with the right attachment, you can even make delicious sausage ... considering you'll be the taste tester. Most sausage recipes call for pork or potentially a pork and beef blend.

Buttery cornbread, hearty sausage, and poblano chiles make this Southwestern ... a mix of pork and beef or with no pork at all. It's usually sold as raw ground meat or in links; for this recipe ...

Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper. Brush the edges with a little beaten egg. With the long end facing you, roll both ...

cooked smoked sausage and dry or semi-dry sausage. Keep the temperature of the meat as cold as possible during grinding and mixing. Mix salt and cure with coarsely ground venison and pork trimmings.

Lay the pork, flesh-side up, on a chopping board with the belly flap away from you. With a sharp knife, make an incision in ... then roll up into a large sausage. Secure with cook's string at ...

The pork loin is butterflied and stuffed with a mixture of spicy andouille sausage, succulent crawfish, and aromatic vegetables. It is then roasted to perfection, resulting in a juicy and flavorful ...