Course/Dish - Main Course
Courtesy of Andrew Dorsey
Photography by Jenna Noel
Photography by Jenna Noel
Courtesy of Eve Chenu and Tobin McGill
Photography by Marla Camp
Photography by Marla Camp
Courtesy of Eve Chenu and Tobin McGill
Courtesy of Amy Crowell
Courtesy of Danie van Berg
Photography by Susan M. Cashin
Photography by Susan M. Cashin
I got this old family recipe from D’Hanis hog farmer, deer hunter and sausage-maker Dennis Herrmann. Use this recipe as a guide, but if you’re serious about making sausage, try to get invited to a few sausage-making parties, where you can learn from the pros. I consider sausage-making a culinary art that takes time, persistence and a good smokehouse. It’s also a great reason to get together with friends and family to celebrate a Texas food tradition. (Equipment note: The equipment for sausage-making is a big investment. At the very least, you will need a meat grinder with a sausage-stuffer attachment.).—Amy Crowell
Courtesy of Jesse Griffiths, Dai Due
Photography by Jody Horton
Photography by Jody Horton
Couresty of Cecilia Nasti
By Jesse Griffiths
Photography by Jenna Noel
From Terry Thompson-Anderson’s book, The Hill Country: A Wine and Food Lover’s Paradise
Prepared by Elif Selvili
Photography by Jody Horton
This festive recipe traditionally uses walnuts in the rich sauce, but Texas pecans make a delicious substitute.
Photography by Jody Horton
This festive recipe traditionally uses walnuts in the rich sauce, but Texas pecans make a delicious substitute.
“This is a ‘bulk’ sausage, or one that is typically not stuffed into a casing. It is great with eggs in the morning or as a base for a soup or stew. I like to package it into ½ pound bags for convenience.” —Jesse Griffiths
Courtesy of Jesse Bloom, the owner/chef of Ecstatic Cuisine
Courtesy of Jade Leaves Tea House.
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Christian Martin
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