Leading up to Mardi Gras season when Cajun food gets its well-deserved moment in the spotlight across the country, fans write ...

patting the sausage dry with paper towels. It's a technique famously used by the French chef herself, Julia Child, to achieve properly browned meat. In fact, it's a tip she demonstrated on the ...

This is either a poor man’s Wellington, or a posh sausage roll, depending on how you look at it. It’s certainly good enough for a special meal. The sausage filling is spiked with black pudding ...

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages.