Soupy, a dry-cured spicy Italian sausage, is a beloved tradition in Westerly, Rhode Island, passed down through generations ...

you can immediately put your sausage in the smoker after stuffing (via Smoked BBQ Source). The difference with the dry-curing ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development ... a Portuguese smoke-cured pork sausage — makes a delightful ...

For the best English breakfast, always buy sausages with a high meat content. For the bacon, choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour.

Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. Pancetta is a perfect beginner’s recipe. It’s also aesthetically pleasing and adds great flavor to anything you ...

For the meat, the cooks at Christopher Kimball’s Milk Street use chorizo, a flavor-packed sausage that boasts a robust, smoky taste. Be sure to use Spanish chorizo, a dry-cured sausage with a ...