Lyon Hot Dog at Lyon In a nod to Lyonnais sausage-making traditions and New Yorks own iconic street meat, Brooklyn smokehouse master Herv Katz created a proprietary hot-dog blend for Lyon. Katz stuffs a pork and beef mixture into a natural casing and smokes the links. The haute wiener is served in a Payard pretzel roll with homemade sauerkraut, and gets a boost of truffle mushrooms from Dijon mustard spiked with the tubers oil. 118 Greenwich Ave at 13th St (212-242-5966). $12.
How to Make Your Own Sausage
Editor’s note: This is an excerpt from Stacy Lyn Harris’s new book, Stacy Lyn’s Harvest Cookbook. Making sausage yourself truly has become a lost art. Most people are satisfied to pick up a pack of Kielbasa from their local store and stick to those flavors as opposed to creating their very own flavor profiles. I …
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TOULOUSE-STLYE DUCK or GOOSE SAUSAGE ~~~ paraphrased, "toulouse-style sausages are the classic ingredient in cassoulet. traditionally they are all pork and are minced by hand rather than ground." the version shared at this post's link is made with duck and pork fat. [France, Toulouse] [honest-food]