American Sausage Pioneer Brings Flavor To Knopf Kitchen
Bruce Aidells, ex endocrinologist turned San Francisco sausage maker, rose from London and Maryland to found Aidells Sausage Co. His book Hot Links and Country Flavors presents about 300 sausage recipes showing how sausages anchor American regional cooking from jambalaya to kielbasa.
MENTIONED IN THIS ARTICLE
Bruce Aidells
London
Imperial Cancer Research Fund
American Cancer Society
England
Aidells Sausage Company
San Francisco
Knopf
Louisiana
Santa Fe
Midwest
Bill Neal
Jeanne Voltz
Aidells
Spicy empanadas and pie dough recipe mix
An old recipe text outlines making spicy bulk chorizo empanadas with potatoes onions and raisins, plus a buttery two-crust pie dough. It covers filling prep, assembly, baking at 400 F, and dough making steps for 10-inch or two 9-inch pies.
Sausage Making Tips For Fresh Ground Meat
Ground meat spoils faster than whole cuts so grind the meat and make sausages the day it is ground. Refrigerate and wash all equipment before and after. Sausages need casings only if you plan to smoke. most can be formed into patties. Aim to make at least five portions for freezing.
Paul Prudhomme shifts from Cajun flame to American home cooking
The renowned Cajun chef Paul Prudhomme promotes American home cooking with plans for a new book American and a line of Magicing blends. He emphasizes flavor via technique, discusses Shrimp Creole origins, weight loss on House Party, and aims to bring family meals back to the table while keeping his Cajun past in view.
MENTIONED IN THIS ARTICLE
Chicago
Paul Prudhomme
Prudhomme
Ledimund
America
Louisiana
Morrow
New Orleans
New York
Mor
National Restaurant Association
Chef Paul
James Beard
Julia Child
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Americana
Oery
Ees
Aidells Aoang
Eng
Land
Maryland
California
Oakland
Aidells Sausage Co
Minnesota St
Calif
International Natural Sausa Casing Association
Edy
Knight-Ridder News Service