These are made wherever there are pigs, which is most of the world. And everywhere (except in American supermarkets), they contain a great deal of fat. In fact, you cannot make real sausage without fat, ideally in a ratio of about two parts lean to one part fat. (“Lean” sausage is not sausage; it’s hamburger.) So if you’re entirely antifat, pass this recipe by. For the rest of you, there is nothing like homemade sausage, not on your first try, but on about your third or fourth, when you know exactly what seasonings turn you on. This is my favorite; it makes a lot, but the mixture freezes very well. These are great served with Creamy Horseradish Sauce (page 608). Or serve them on a bed of White Beans with Garlic (page 441). Or make a quick pan gravy—just add some white wine or water to the fat left in the pan and cook, stirring frequently, until the mixture is saucy—and serve over mashed potatoes. If you like highly flavored food in the morning, try them at breakfast.
Turn humble onions into this thrifty yet luxe pasta dinner.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.