Sausage

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it. Learn how to make this stuffing in this video.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.

Prefer a turkey, pork, or lamb sausage? By all means, use that instead.

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.

It seems daunting, but yes, you can make sausage at home. Here's everything you need to know to take on this rewarding project

Should you grill sausages or boil them? Here's a short primer on all things sausage.

In anticipation of this year's World Cup, we're celebrating our favorite sausages from the competing countries

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

If you decide to make this out in the wild, pack the perishables in a cooler.

Ask anybody’s nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

A simple white wine pan sauce brings this one-skillet dinner together.

Drying out and toasting the cornbread in the first step of this recipe guarantees a crisp, flavorful dressing.

Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.

A slideshow of bloggers' renditions of the Pasta with Chorizo and Chickpeas recipe from Bon Appétit's September 2013 issue