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recipes 2004 09 beef and sausage meat loaf with mozzarella
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The only way to improve our very best stuffing recipe? Add breakfast sausage.
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These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.
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We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA's Best, a collection of our essential recipes.
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The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?
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Prefer a turkey, pork, or lamb sausage? By all means, use that instead.
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This sausage gravy recipe comes from chef John Currence of Big Bad Breakfast in Oxford, MS. Because when it comes to gravy, trust a Southerner.
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Be sure to get heavy color on the bread and sausage. Thank us later.
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Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.
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While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
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The prep work for this recipe for homemade mozzarella sticks can be done in advance; plus the cook time’s short, making them great for game day—or anytime.
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If you can’t find mozzarella di bufala (buffalo mozzarella) for this late-summer dish, substitute fresh cow’s-milk mozzarella. Silverton sometimes serves the dish with slow-roasted tomatoes for a tangy-sweet flourish.
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You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.
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Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.
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Serve spooned over roast chicken, steak, or pan-fried pork chops. And, of course, pancakes.
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It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?
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Charcuterie plates are great, but cured meats can be used in pasta, sandwiches, and more.