Prep the smoked sausage links by slicing into the sausage link every 1-1.5 inches without cutting all the way through the link. This exposes more sausage to the smoke and adds more flavor and ...

Slice the smoked sausage into small rounds that are about ½ inch thick. Dice the onion into small pieces between. Dice the potatoes into 1 inch chunks and set to the side. Add garlic powder ...

This sausage was brought back to Rome by soldiers who had served in Lucania, located in the heel of southern Italy, probably around 200 B.C. Peppery, spicy, smoked sausages are still made in many ...

Leading up to Mardi Gras season when Cajun food gets its well-deserved moment in the spotlight across the country, fans write ...

Kevin from Pelkin's Smokey Meat Market joins the Fox 11 Living show with a variety of smoked meat options they carry in store.

In a 12-inch cast iron skillet or Dutch oven, heat bacon fat over medium-high heat. Add sausage and sauté 7–8 minutes or until lightly browned and fat is rendered. Add onions, celery ...

This recipe from “Eat Better, Sleep Better” was developed by Marie-Pierre St-Onge, the director of Columbia University’s ...