Breakfast sausage, in patties or links, is a staple of the great American breakfast plate. It’s an important player in the hearty, stoke-up-for-the-day meal that includes eggs, cooked anyway you’d like; toast or pancakes; and mugs of hot java. It is served on the road as early as 4 a.m. to truckers and workers off to the fields or factories. A bit later, it feeds tourists fueling up for a day’s adventure of skiing, mountain climbing, and other energetic activities. And on Sunday mornings, home-style cafes are filled with customers looking to splurge calories on a big breakfast out. But you don’t need to stop at breakfast when using this sausage. It also makes a delicious taco filling or pizza topping. As often as not, breakfast sausage is served in patties, but if you prefer links, you can stuff it into sheep casing.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.