When it comes to black pudding, the name says it all. Have the blood ready in a large bowl and pour the warm milk and bread into it. Stir in the cooked barley. Have 2 or 3 large roasting pans ready.

This video shows how to make traditional homemade sausage the way it's been done for centuries - by hand, with care, and ...

These Homemade Sausage Rolls are the ultimate crowd pleasing appetizer. The golden, flaky bites filled with savory Italian sausage were a favorite among my personal chef clients. Made with frozen puff ...

What it is: Blood sausage, popular in many European countries, is made by cooking pork or beef blood with fillers (often meat, suet or another fat, barley, oatmeal and/or bread) until it congeals and ...

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, ...

I have had a KitchenAid mixer for about 13 years—long enough for the novelty to have worn way off. Over the years, our relationship had grown stale. Tired. Loveless even. I took my mixer for granted..

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...