Tagged with 'sausage'

Homemade Hot Links

How to make hot links

Every grill master should have a great from scratch sausage recipe. These Homemade Hot Links will blow away your tastebuds with their incredible flavors and texture! They are a perfect place to start, for a beginner, but an equally great recipe for you more seasoned sausage makers to add to your repertoires.

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Chorizo Stuffed Pork Chops with Smoked Salsa Verde

Chorizo Stuffed Pork Chops with Smoked Salsa Verde Recipe

We’re going big on flavor this week with these Chorizo Stuffed Pork Chops and Smoked Salsa Verde! The pork is first marinated in a scratch-made mixture of fruit juices, tequila and aromatics, then stuffed with salty chorizo and cotija cheese before getting some char on the Kamado Joe Classic Joe II. Couple that with the bright flavors and smokiness of the salsa verde, and you’ve got a winning combination!

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Potato Chile Hash

How to make Potato Chile Hash

This is a solid potato side dish for a Tex-Mex or Latin inspired meal. It features longaniza, a sausage similar to chorizo. I know at our house, and here in the All Things Barbecue teaching kitchen, we’re often cooking Latin inspired foods, so who wouldn’t like another fantastic potato side dish to fit!

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Bacon Wrapped Stuffed Pork Tenderloin

Bacon Wrapped Stuffed Pork Tenderloin Recipe

It’s that time of year again… when pumpkin everything starts hitting the shelves and nearly every coffee shop and fast food restaurant gets in on the action as well. Well, we’re here to tell you that you don’t have to pair your pumpkin with twelve pounds of sugar, in fact, it’s the perfect addition to a savory recipe such as this one.

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Breakfast Sausage from Scratch

Breakfast Sausage Recipe

If you're new to sausage making, breakfast sausage is one of the best sausages to get started with. The ingredients are common spices and herbs, easy to get ahold of, that you're probably already familiar with. It's often a free form sausage, which means you don't have to worry about the casing part of sausage making just yet, and best of all, you can totally eat it every day... if you're so inclined.

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