Four 10 ounce German-style sausages, all slowly smoked over hardwood slabs in old-fashioned brick smokehouses for two days. Thueringer: Coarse ground beef and pork sauage with whole white peppercorns.

A KitchenAid meat grinder attachment worked just fine to process the filling for the sausage that chef Jamie Stachowski taught Michelle Harriger how to make. But the sausage stuffer attachment did not ...

Chef Paul Prudhomme's andouille sausage was once made onsite at K-Paul's Louisiana Kitchen and shipped to restaurants around the country. Chef Greg Sonnier recalls making thousands of pounds of the ...