Been making my own sausage for years, I was amazed at how much filler and fat stores use. I will never buy them again when making them is so much better.

MY APPETIZER VERSIONIT SMELL SO GOOD AND IT TASTE SO GOOD ...USED CHIVAS. ..WONDER IT MAKES ANY DIFFERENCE

Sit back outside with a cold one, a good pal, and enjoy!

This Italian sausage & spaghetti dish is incredibly delicious! It’s quick and easy to make, especially with air-fried sausage that avoids the mess of smoking. Taking only about half an hour from start to finish, it’s a perfect idea for busy weeknight dinners or a cozy date night at home on the weekends. Enjoy!

Adapted from another recipe that I immediately changed on my first attempt. Reduced the sodium, added chickpea flour as a dough conditioner and sauteed then steamed. I think next time I will form the sausage links then rest as the gluten had developed while resting, making this harder afterwards. Definitely working on the form, but super tasty.

Found this in a newspaper insert. The original recipe doesn't have Spinach, but I thought it was a nice addition.

So delicious! My family has made this for years. Great for a party.

If you like risotto and pork, this is for you!

A tasty classic crumbled sausage made to go on my Quad Cities style pizza dough.

Salami making is all about temperature and precision. Salami sausages are not cooked, but cured. We use these last warm days of fall to get the fermentation going, then dry and cure over the winter, indoors. No cooking required, just curing and drying.Hard to make, dry salami sells for up to $20 a pound. Salami sausages are good for a year, so when you make too many, they are still top flavor to give away as Christmas presents when you make the new ones in fall.Handmade, cured and dried, your gift will be appreciated. The nitrites and nitrates in the salts will have dissipated out of the meat after eight weeks.

A really good friend of mine made this for me and I was hooked. You could also substitute the spinach for kale!