I grew up in a home where Italian food was on the table several nights per week. There was a big pot of red sauce on the stove most weekends, and our holiday menus featured enough sausage, eggplant, shells/ziti/lasagna, and stuffed artichokes to feed a small army (I have 26Read more
Last weekend, I made a bunch of homemade sausages. The one I have the most experience with is my Italian Sausage. The recipe I use makes a hybrid that’s sweet to the taste but leaves a hot and spicy aftertaste. It’s always a crowd pleaser.