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Good Sausages from simple ingredients​ by Chef Daniel Monneaux

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Preservative and gluten free Chipolata Sausage is a medium coarse pork sausage with shallots, garlic and parsley BUY HERE Sausage, Peppers and Onions in a bun Serve the Chipolata sausage, bell peppers and onions that have been stewed in a hearty tomato-based sauce (or simply pan-fried) in a bun or French Baguette. Sausage, Beans and Kale Soup Make a hearty soup with Chipolata sausage, onions, carrots, potatoes, white beans, kale and a broth. Simply add the vegetables to the b

From David Lebovitz: I took my wiener(s) home, heated some oil in a pan, and sliced my sausages up to cook them. Curiously, they’re a soft chocolate-brown color when you slice into them. But when sliced and pan-fried, which I think it the best way to cook them, they become pitch black as they crisp up. Boudin noir** is best paired with sautéed apples, and nothing else, really. Except maybe a little bit of courage READ THE FULL ARTICLE HERE Did you know that you can buy Boudin