Ingredients

Dough:

360 g white flour

240 - 350 ml water

1 tsp salt

You will need to buy the right variety of Chinese flour, which can be either rice flour or wheat flour. Normal plain white flour has a completely different consistency when mixed with water and cooked.

Make sure that the water is extremely cold, in fact nearly freezing. Mix the salt and flour together and add 240ml of the water. Blend well into a smooth dough adding extra water if the consistency is too dry. Knead well and make sure that the end result is a smooth ball. If you inadvertently add too much water, just balance it with a little more flour. Cover the dough and let it rest for at least half an hour.

Filling:

1 lb lean minced meat (beef, pork or chicken)

1 tbsp soy sauce

1 tsp brandy

1 tsp sesame oil

1 tsp salt

1 tsp black pepper

1 tsp white pepper

Mix all the filling ingredients carefully to make sure that the meat doesn’t end up as a mush.

This recipe should make 60 Chinese dumplings, so divide the dough into 60 pieces and roll each piece until it is about 7.5 cm (3 inches) in diameter.

Put about a tablespoonful of the meat mixture onto one disc and fold in half, sealing with a little water and pinching the edges together until you have a half moon shape. If you have one of those gadgets which does this for you, wet the edges of the dough disc, place it on the dumpling maker, spoon in the filling and press the edges of the dumpling maker together.

Chinese dumplings can be boiled or fried

To boil, bring a large pan of water to the boil and add half the dumplings. When the water boils again add 120 ml cold water and bring back to the boil. At this point add the other half of the dumplings and another 120ml cold water. Stir the dumplings very carefully to stop them from sticking together. Bring to the boil for a third time and the dumplings should be ready.

At this point you can fry the dumplings in a wok with hot oil. You will need to keep them on the move to prevent them from sticking and to make sure that both sides take a little colour.

To Serve

Serve the dumplings with a dipping sauce of equal amounts of soy sauce and dark vinegar, to which you can add a little chopped red chilli if you like a bit of spice.

Chinese dumplings are often served at New Year banquet as they are a symbol of wealth and good luck for the coming year but as part of a dim sum selection, you can eat them with pleasure whenever you want to.

Liz Canham As well as a love of Asian Food and Cookery, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website.

Then there’s the pastry itself. Now I am not that brilliant at making pastry, but even I know the Cornish pasty has an outer layer of shortcrust and not puff pastry which is all air and nonsense!

Before we get into the recipe itself let’s talk about size. Have you seen those apologetic things in the store or shop ? Some of them should come with a magnifying glass so they can be seen! In my youth my mother would often make genuine Cornish pasties for us. By today’s commercial standards they were huge! They would overlap the edges of a dinner plate and be around four to five inches across at their widest point! Now THAT was a pasty!

Okay, so how do you make a genuine Cornish pasty? What do you put in it? Let’s go for it…it uses old style weights and measures sorry about that, but that’s my history…

Ingredients:

1lb shortcrust pastry 6 ounces potatoes 12 ounces steak (in times back it could well have been mutton … it was cheaper). 3 tablespoons of cold water 1 small chopped onion salt and pepper to taste …. personally I prefer a little extra pepper myself.

Method:

Start with the pastry. (I hope you have better luck with it than I do!). If you are not used to such large pasties, roll it out to the size of a small plate and about a quarter of an inch thick (the ingredients above are about the right quantity for this). When I make Cornish pasties though, they tend to be dinner plate size and the ingredients increased accordingly.

Cut all the solid ingredients up into small pieces. The onion should be finely cut. They are not only easier to eat this way, but cook quicker too. Remember to get rid of any gristle or fat etc from the meat.

Mix the now chopped up potatoes, meat, water, onion and salt and pepper thoroughly. (That’s another thing I find in those shop or store sold “Cornish” pasties …all the pepper seems to be concentrated into one spot! There you are munching away and then you suddenly hit that spot! I think you can guess the rest!)

Now we start getting toward the tricky bit. For more details go With the pastry laid out, use the ingredients to fill half of it in a bit of a pile …unless you want a flat pasty! Make sure though, that you leave about an inch clear pastry from the edge.

Dampen the exposed edge with water.

Carefully (if the pastry is too thin, this is the point at which holes start appearing …I speak from experience!), lift the empty half of the pastry over the top of the mixture. In effect, you are folding it in half.

At this point you could cheat to do the edging. If you want to, then press the edges together with the back of a fork to seal them. If you want a true-blue Cornish pasty though, you will need to master the art of “crimping”.

http://www.chef-123.com http://www.150-venison-recipes.com

Alaskan Smoked Salmon Dip

Smoked salmon dip, paired with a piece of fresh sourdough bread or garlic bread, is enough to make your mouth water. There are many variations of the dip, but here is a good base to experiment with. First, blend the Alaskan smoked salmon (about 1/2 pound) with a half a cup each of cream cheese and sour cream. You can adjust the thickness of your dip to your liking by playing with the amounts of cream cheese and sour cream you use. I like to add pepper, garlic, and chopped onion to my dip. A dash of hot pepper sauce also gives it a little zip; not so much that you overpower your dip. You can also experiment with dill, ranch dressing mix, bacon bits, capers, or chopped jalapenos. Flavorful additions to your smoked salmon dip are limited only by your imagination.

Alaskan Smoked Salmon Appetizers

No herb pairs better with salmon than dill does, whether the salmon is cooked or smoked. Cream cheese also provides a rich complement to smoked salmon. When piled on top of a gourmet whole grain cracker, the result is instant appetizer heaven. This smoked salmon recipe is easy to make before a party. Simply spread a tablespoon of cream cheese on a large cracker, top with a thin slice of Alaskan smoked salmon, and sprinkle with dill. These treats can also help make your smoked salmon go farther, so you don’t have to buy massive quantities.

Cucumber and Alaskan Smoked Salmon Rounds

Perhaps some of your guests are part of the low-carb bandwagon. If so, here is a smoked salmon recipe that will thrill them as well as the rest of your other guests. First you must create a mousse using one 8 oz package of cream cheese, 2 oz of Alaskan smoked salmon, and three tablespoons of heavy cream. Also add a few drops of lemon juice and a pinch of pepper for flavoring. Mix these ingredients by hand or in a food processor until well blended. Refrigerate in a bag to keep cool. Then, take a long, English garden cucumber, peel it, and slice it in rounds of about 1/4-inch. Less than an hour before the party, use a pastry bag to spread the salmon mousse on the cucumbers. Top with dill and they’re ready to go!

Hearty Alaskan Smoked Salmon Rolls

I saved the best for last! For a hearty appetizer that will knock your socks off, try a bacon, cheese, and smoked salmon roll! All you need are 7 pieces of white bread (with no crust), 7 slices of bacon, 1 ½ cups of cheddar cheese, and 14 chunks of Alaskan smoked salmon about 1/2-inch wide and 1/8-inch thick. First, cut the bread and bacon in half. Then, place salmon at one end of the bread, sprinkle with cheese, and roll up. Wrap a piece of bacon around the roll, and pin in place with a toothpick. When ready, bake at 400 degrees Fahrenheit for 15-20 minutes on an ungreased cookie sheet. The appetizer is ready when the bacon is fully cooked.

Whether it’s Super Bowl Sunday or a tea party with your lady friends, Alaskan smoked salmon is always a guest favorite at any party. Skip the fattening chips and serve something that will really make your party something worth remembering, Alaskan smoked salmon.

Shane Bryan, a long-time resident of Alaska, shares his love of Alaska with you at http://AlaskaSpirit.com . Also don’t forget to check out his store where you can get Alaskan smoked salmon and other Alaskan gifts shipped directly from Alaska. http://AlaskaSpirit.com/store/

Certainly, if you were a peasant at the beginning of the Medieval period your diet would have been limited. For most of the time you would have been working the fields for your lord and the remainder of the time you would have been working your own plot of land to feed your family. However, after the black death the population crashed and new land became available to everyone so the lot of the poorest improved considerably.

As a result later Medieval fare became more varied and much better in quality. The crusades also brought new spices to Europe and, reading through Medieval cookbooks it’s amazing just how highly spiced the dishes were.

The Medieval age is also the age of the beginnings of the true cookbook. We have several example across the great houses of Europe. It’s also the age of the first ’superchefs’ where chefs came to prominence in the royal kitchens and scribes were set to write down what the chefs did and how the dishes were created.

It should also be noted that much of what was eaten was dictated by the church and over half the days in the year were meat-less or ‘fish’ days. As a result almost everyone was fed-up of eating fish and new and interesting methods were always being devised to serve these fish dishes. Another thing to remember is that a lot of the carbohydrate staples we are used to today (potatoes etc) hadn’t been discovered yet. As a result wheat, barley, oats and rice were the staples and these were often made into gruels or pottages with almond milk. Bread was also very important and often the bread was used as a plate substitute. Though, for the poor they ate with a spoon off a wooden plank.

Pies also rose to importance as a source of both meat and carbohydrate and very elaborate pies were designed for formal meals.

The recipe below is for a classic sweet and sour fish dish of the period:

Medieval Sweet and Sour Fish

6 firm white fish steaks

olive oil for frying

500ml dry red wine vinegar

4 tbsp honey

1 onion, finely chopped

1/2 tsp ground mace

1/2 tsp ground cloves

1 tsp ground cubeb pepper

Gently poach the fish in water or milk until it just flakes with a fork then drain well and set aside. Meanwhile, combine the red wine vinegar, honey, onion and spices in a large pan. Bring to a simmer and taste for sweetness (add more honey if needed). Continue cooking for about 12 minutes, or until the onions are completely soft.

Add a little olive oil to a frying pan and use to fry the poached fish on both sides, until crisp and lightly browned. Remove the fish from the oil and drain. Arrange in a shallow serving bowl and ladle the sauce over the top.

Serve hot with rice.

Dyfed Lloyd Evans runs the Celtnet Recipes website where you will find a large range of authentic Medieval recipes as well as hundreds of fish-based recipes gathered from all corners of the globe.

How about this recipe for a delicious appetizer? Move the pumpkin from the pie to the soup. Add butter and oil to a pan over medium heat. Add leaks to saute, only the white portion, until soft. Now throw in some pumpkin puree along with cloves, cinnamon, ground ginger and some salt. After that’s all mixed, add 32 ounces of vegetable broth. Next comes brown sugar. Use low heat to simmer it for 10 minutes. Cream or half and half are optional, along with a pinch of cinnamon on top of each bowl. That sounds good.

A turkey can be fried instead of broiled. You may think it’s greasy but it isn’t. The oil is so hot it doesn’t flow into the meat. Get a big drum and a propane burner, otherwise known as a deep fryer. A meat thermometer is also needed, along with a deep fry thermometer to check the oil for the correct temperature. Hot oil may spatter so do this in an open outdoor space. Heat the oil to between 325 degrees and 350 degrees F. The turkey takes about three minutes per pound to fry to about 170 degrees F in the breast. It’s common to inject spices into the turkey during frying, but the dressing is usually not fried along with the turkey.

Try hazelnut pumpkin soup or a butternut squash stuffing. But there are other good appetizers for the meal. Cheese wrapped asparagus is delicious. This calls for both a sliced cheese and a soft cheese spread. One idea is swiss cheese slices with a softer blue cheese spread. Wrap the asparagus with the slices spread with the soft cheese, then bake until tender at 230C. Sure wrapping cheese around asparagus turns a pretty healthy food into something a little more fattening. Thanksgiving is a time for a little fun. So live it up.

Many more delicious Thanksgiving dinner recipes are available on the Internet.

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Even during the Medieval period nuts were critical to the diet. In the period before refrigeration, and with the development of large cities milk was not commonly available and milk supplies could not be relied upon. As a result, a milk-like liquid (almond milk) was made from ground almonds and this was typically used in recipes where we would use fresh milk today.

We are very used to using nuts for sweet recipes, be that cakes, desserts and biscuits/cookies but what we tend to forget today is that nuts are extremely versatile. All over Africa peanut butter is used as a thickener for meat and vegetable stews. Almond milk is still used in soups in North Africa and we are all familiar with Oriental stir-fries containing cashew nuts.

Below, therefore, are two classic nut based recipes.

Beef and Peanut Butter Stew

Ingredients:

1kg stewing beef, cubed

3 onions, chopped

3 tbsp curry powder

2 tsp salt

360ml coconut milk

4 tbsp margarine or butter

1 tbsp flour

80g smooth peanut butter

5 garlic cloves, minced or pounded to a paste

3 whole hot red chillies

250ml water

several whole okra, with tops removed

Method:

Add the margarine to a pan, heat and use this to brown the beef. Remove the beef to a bowl then use the remaining oil in the pan to fry the onions and garlic until they are golden brown. At this point add the flour, curry powder, salt and the peanut butter. Heat for a minute then slowly add the coconut milk (so it does not split) and then add 300ml. Continue cooking (stirring all the while) until the sauce thickens. Then add the meat and chillies and simmer, covered, until the beef is tender (about 90 minutes).

About 20 minutes before the dish is ready add the okra. Serve immediately on a bed of rice.

Almond Cookies

Ingredients:

150g sugar

300g butter

1/2 tsp almond extract

1 egg

240ml almond paste (tinned)

80g ground almonds

210g flour

1/2 tsp baking powder

1/4 tsp baking soda

Method:

Cream together the butter, sugar and almond extract until light and flufy. Add the egg and stir to thoroughly combine then stir-in the almond extract. Sift the dry ingredients into a separate bowl then add this to the wet ingredients and beat until thoroughly blended. Place the bowl in the refrigerator to chill for 2 hours then take heaped teaspoons of the dough and shape into balls with the palms of your hands.

Place these on an ungreased baking tray and flatten with a small glass dipped in icing sugar until about 12mm thick (separate the cookies by about 5cm). Place in an oven pre-heated to 170°C and bake for about 12 minutes, or until a light golden brown. Allow to cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely.

I hope this article has given you an indication of the versatility of nuts and that you are now keen to find out just what kind of dishes you can make with this versatile seed.

Dyfed Lloyd Evans runs the Celtenet Recipes site where you can find hundreds of nut-based dishes and recipes sourced from all over the world as well as over 1000 African recipes from every country in Africa.

Armadillos can move quickly with their short legs and can stay underwater for as long as six minutes. Only the Tolypeutes species roll up into a ball when threatened by a predator.

As the armadillo has nocturan habits it spends its time at night looking for food. Armadillos will use their claws for digging and finding food they are like turtles as they love roots, fruits, plants and insects to eat. They make their homes in burrows which they dig using their claws. In past years, these odd little creatures have become the target of gourments.

Cooking armadillos is not hard. Well if you were preparing it for supper you would loosen the flesh from its carapace as in the case of terrapins.

Because of the armadillos slightly musky taste, the flesh is usually flavored with strong wines, spice or some acidulation. Soups can also be made from the Armadillos meat.

Here is just one of the many different dishes you can make when cooking armadillo:

Dave’s Mexican Armadillo Caserole

Ingredients:

~ 1 lb ground armadillo

~ 1 medium onion, chopped

~ 1/4 cup fresh chopped cilantro

~ 1 tsp cumin ~ 2 tbsp ground chili pepper

~ 2 cans diced green chilies

~ 1 can diced tomatoes

~ 1 can corn, drained

~ 1 cup diced zucchini

~ 2 cups shredded pepper-jack cheese

~ 1 box Jiffy cornbread mix

Directions:

In a skillet, add the meat, onions and cilantro. Season with the cumin and chili pepper. Cook until brown. Drain fat if any.

Stir in the green chilies, tomatoes, corn and zucchini.

Pour into a casserole dish. Sprinkle on the cheese.

Prepare cornbread batter according to package. Pour over top of cheese.

Bake at 350 degrees for 50 - 60 minutes or until cornbread is golden brown.

Serve and enjoy.

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Turkey

Having turkey at Christmas is great as it is naturally low in fat, so you’re off to a good start if you’ve chosen this for the big day. Remove the skin if you want to be extra healthy as it contains most of the fat and you’ll save around 40 calories per portion. Turkey is a good source of lysine, which can help stop ugly cold sores and it also contains vitamins B, zinc and potassium, which keep cholesterol down, regulate blood pressure and boost the immune system. And the best news is it contains selenium, which could help protect against cancer.

Cranberry sauce

Cranberries are full of antioxidants and treat urinary tract infections like cystitis. They’re also rich in vitamin C, which protects cells, keeps them healthy and helps the body absorb iron and vitamin D, which regulates the amount of calcium and phosphate in the body to keep bones and teeth healthy. If you have high blood pressure, cranberries are great because they contain potassium which helps lower it. Other health benefits include preventing stomach ulcers, dental plaque, heart disease and some cancers, so there’s no reason not to go back for a second helping.

Vegetables

The traditional Christmas turkey is usually surrounded by loads of different vegetables, all of which will count towards your five a day, so Christmas day is actually the easiest day of the year to get your five in one meal!

Brussels sprouts: Christmas is probably the only time of year that you eat Brussels sprouts, so make the most of them as they’re very good for you. They’re rich in vitamin C, which strengthens the immune system, helps improve vision and keeps skin healthy - perfect if you want to avoid a cold and look great for a New Year’s Eve party. They’re very rich in fibre, which keeps your digestive tract working effectively and if you eat just nine sprouts, you’ll have half your daily dose of folic acid which your body needs to form healthy red blood cells. If you’ve been overdoing it in the run-up to Christmas, sprouts contain compounds that are very good for detoxing and also help protect the body against cancer.

Carrots: Add some carrots to your meal on the big day because they’re rich in beta-carotene, which converts into vitamin A in the body. Vitamin A is needed for healthy skin, fighting illness and disease by boosting the immune system and it protects your vision, especially night vision. Carrots also contain antioxidant compounds that help protect against cardiovascular disease.

Peas: Did you know that peas are good for your bones? They contain a vitamin called K1, which is essential for bone health. They’re also a good source of folic acid, needed to form healthy red blood cells, vitamin E, which helps protect cell membranes by acting as an antioxidant, iron, which makes red blood cells and zinc, which helps wounds to heal.

Potatoes: You may find it hard to believe, but potatoes actually contain more vitamin C than a glass of orange juice. The body needs vitamin C to protect cells and keep them healthy, lower cholesterol and fight allergies and asthma. Scientists have also found that potatoes contain a compound that can lower blood pressure.

Christmas pudding

Before you turn down a helping of Christmas pudding, remember that the dried fruit in it contains lots of potassium which every cell and nerve in your body needs to function properly. It’s also a good source of fibre, which helps your digestive system, and iron, which the body needs to transport oxygen from your lungs to the rest of your body. Add a big dollop of custard and you’ll also be adding calcium, good for strengthening bones and teeth.

Other Christmas food

If you’ve decided not to put a satsuma at the bottom of your kids? Christmas stockings, then change your mind! They’re rich in vitamin C, which will boost their immune system and help them fight off the colds and viruses around at this time of year. Don’t ignore the Christmas chestnuts and Christmas cakes that are around either. They’re the only nut that’s actually low in fat so you can enjoy them guilt-free!

Kate Corr: A great Christmas resource featuring Christmas menu inspiration, Christmas gift ideas and tips on having a cheap Christmas.

Firstly, you should check the packaging for instructions on how long to defrost your turkey for, but if there aren’t any, then follow this guide:

Put it in the fridge, allow 10 to 12 hours per kg, but if your fridge is cooler than 4°C (39°F), add extra defrosting time for the turkey.

Leave it in a cool room (below 17.5°C, 64°F) and allow three to four hours per kg.

Leave it at room temperature (about 20°C, 68°F) and allow approximately two hours per kg.

Top tips for cooking your turkey to perfection.

1. Weigh your turkey after stuffing

2. Cover the breast with strips of bacon or smear with softened butter then cover loosely with foil.

3. Preheat your oven to 190°C (180°C for fan assisted ovens), 375°F, Gas Mark 5.

4. Less than 4kg weight? Cook for 20 minutes per kg then add another 70 minutes cooking time at the end.

5. More than 4kg weight? Cook for 20 minutes per kg then add 90 minutes cooking time at the end.

6. Remove the foil for the last 40 minutes to brown the top.

7. Ovens vary, so always test your turkey to make sure it’s thoroughly cooked. Pierce the thickest part, this is usually the leg of a whole turkey, with a skewer or sharp pointed knife. Hold a spoon underneath to catch the juices as they run out. If they are clear the turkey is done. If they are pink it needs further cooking.

8. Allow the turkey to stand for 15 to 20 minutes in a warm place, it won’t go cold, it’ll be more juicy and easier to carve.

Recipe - Classic turkey with trimmings

Classic roast British turkey with all the trimmings, including cranberries, stuffing and chestnuts.

Serves: 12

Calories per portion: 771

Fat per portion: 21g

Stuffing:

30ml/2 tbsp vegetable oil

1 red onion, chopped

50g/2oz dried cranberries

zest and juice 1 lemon

175g/6oz fresh white breadcrumbs

200g/7oz ready cooked and peeled chestnuts, chopped

60ml/4 tbsp each chopped fresh sage and fresh parsley

225g/8oz sausagemeat

salt and freshly ground black pepper

Turkey:

1 (5.4kg/12lb) oven-ready British Turkey, giblets removed

12 rashers rindless smoked streaky bacon

6 chipolata sausages, twisted in half to make 12

12 pitted no-soak prunes

50g/2oz butter

30ml/2tbsp plain flour

900ml/1 1/2pt turkey stock

To serve: Roast potatoes, parsnips and mixed vegetables

1. Make stuffing: heat oil in a pan and fry onion for 4 mins. Add cranberries, lemon zest and juice; remove from heat. In a large bowl, mix remaining stuffing ingredients with onions; season.

2. Prepare trimmings: stretch bacon rashers with back of a knife; cut in half. Wrap a piece of bacon around each of the sausages and prunes. Place seam side down in a roasting tray, cover and chill until required.

3. Stuff the turkey: Preheat oven to 190C/Fan 170C/375F/Gas Mark 5. Spoon stuffing into neck cavity of turkey, then tuck skin flap underneath; secure with cocktail sticks. Roll any remaining stuffing into balls and roast with bacon rolls.

4. Truss and weigh turkey: tie string around leg joints, then around parsons nose, under the bird and up over the wings. Tie tightly to secure shape. Weigh turkey, then calculate cooking time: allow 20 mins per kg + 90 minutes. Place in a large roasting tin. Spread all over with butter and season. Loosely cover with foil.

5. Roast turkey for the calculated time, basting occasionally with the pan juices. Remove foil for final 45 mins, to crisp skin; roast bacon rolls and stuffing balls above the turkey for 20 mins. Check turkey is cooked by piercing thigh with a skewer - the juices should run clear. Transfer turkey to serving plate, cover with foil and rest in a warm place for 20 mins, this makes carving easier.

6. Make gravy: spoon off excess fat from juices in roasting tin. Place tin on a low heat, add flour and cook, stirring for 1 min. Gradually stir in stock and bring to boil. Simmer for 5 mins, stirring occasionally then strain into a warm gravy boat.

Kate Corr: A great Christmas resource featuring Christmas food ideas, Christmas dinner recipes and Christmas budget planning.

Contrary to what you might think, making Gourmet Sausages is not a very difficult or expensive process at all. The ingredients and equipment you’ll need for this are quite easily available. Some of the specialized appliances necessary for this can also be bought low-priced, on the internet.

One of the first things that you will need, in order to make Gourmet Sausages, is a meat mincer, if buying one proves to be too expensive an option, you can simply ask your butcher to mince the meat, as per your requirement. Make sure that your meat isn’t sliced too finely, since sausages need to be quite meaty. If you do buy a meat mincer, confirm that it has the right measure of blade for mincing meat for sausages.

Another appliance you will require is a sausage stuffer, which is a simple mechanism that works like a plunger. It is called a screw-thread stuffer.

This sausage stuffing equipment can be made to function by attaching it to your food processor; however, a better option might be, to use a manually operated sausage stuffer, since you will be producing your sausages on a rather small scale, and a mechanical sausage stuffer is entirely unnecessary, unless you plan to make a large number of sausages.

Pick a sausage recipe based on your taste, you may want to stick to a simple recipe - adding 10 - 15 grams of salt to each kilo of meat, is recommended. Or, you can use a ready-made sausage mix, which already have salt added.

You can stick to using a known family recipe, or you can experiment. Try adding fennel seeds and rosemary to your mixture or make your sausages spicy by adding coriander, chili powder.

After you have got the basics right, you can go ahead and make your recipe a lot more interesting, and give it your own personal tough, by experimenting with different combinations and quantities of condiments, and ingredients.

Choose your casings carefully, since the can add to or take away from, the taste and quality of your Gourmet Sausages. You have various options, including collagen casings, sheep casings and hog casings.

Another important thing you must keep in mind, is the meat and fat consistency in your mixture, try frying some of the mixture and tasting it, before stuffing the sausages.

Gourmet Sausages are also a much healthier option, since they contain a much lower amount of fat, compared to their mass-produced counterparts. You can also be sure about the quality of meat that goes into the sausages, whereas you have no way of knowing what kind of meat is put into the ready-made variety.

Once you have tried making your own Gourmet Sausages, you will never want to revert to using the factory-produced sausages available in stores again.

Learn more about getting the freshest Sicilian sausage and Italian Sausage