Smoked sausage is smothered in a creamy Boursin sauce made from shallot, garlic, chopped kale, and tender cannellini beans, ...

Because of climate conditions, Polish sausages (and hams) have been traditionally preserved by smoking. Sausages may be cold smoked dry and semi dry; hot smoked dry and semi dry (poached or baked); ...

Chorizo: A Spanish sausage that is flavoured with smoked paprika and garlic ... Prior to cooking, dry the sausages with kitchen towel and then rub a little oil on the skin – so you get a ...

Meaty with a kick, these manicotti shells are stuffed with Italian sausage, ground beef ... then wrapped in bacon and coated with dry rub. Smoked to perfection for about an hour over hickory ...