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

A good friend and hunting partner gave me a version of this recipe and I made some slight adjustments for my taste.

A buddy gave me this recipe as a copycat of a famous Memphis BBQ recipe. It is a fantastic appetizer or tailgating food. Great conversation piece while the main meal is grilling.

This is the recipe I found at one of the internet, because I run out if idea of dinner and also run out ingredients at our pantry.

A recipe that has been passed down for several generations

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 daughter loves meatballs and she loves cheese even more so I came up with this recipe😊 she is two years old and enjoyed them very much. I used Portuguese cheese but I am sure any sharp cheese would work great!

This 100% beef pepperoni sausage is from 80% lean chuck beef which contains 20% fat and therefore does not dry out, and gets it pepperoni flavor and color from red paprika powder, fennel seeds, red cayenne and black pepper. It concentrates these flavors as it cures and dries to 70% of original weight. Never cooked or smoked, stays soft for a year.I add the optional truffle seasoning for a special touch.Pure beef pepperoni is juicier than pepperoni made from mixes of beef and pork, since pork hardens more when dried.

This could be served on its own. It can also be served over a pasta, add a small can of tomato sauce.

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

Boiled pork belly dices mixed with pureed browned pork liver and pureed boiled pork shoulder meat turn common liverwurst into famous Braunschweiger. ( pronounced like Brown Swagger).This family recipe is from my grandparents, it was made and used before refrigeration. By boiling the ingredients and then cold smoking, the sausage stays fresh, creamy, and does not spoil.My mother modified the family recipe when she got her first refrigerator, adding heavy cream to make them creamier, and kept the sausages refrigerated. I have listed her recipe here, it can be made in summer.I modified the recipe further when I got my air fryer, by cold smoking in the air fryer on the dehydration mode, see below.USDA rules say Braunschweiger must contain more than 30% liver by weight and less than 10% water. Our recipe complies.#GoldenApron

This is a great, quick recipe that combines sauce and pesto. Not many Italian Sausage recipes out there so you have to get creative. Trust me this will ens up in your comfort food fallback menu.