Am looking to make some English-style sausage rolls for a party but American sausage seems to be so coarse and wrongly flavoured. I've decided to make the sausage but need a good Cumberland sausage recipe or something just as good. Thanks!
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops
These bouillon cubes are the ultimate convenience: Pop one out anytime you need a quick flavor boost in a soup, sauce or braise. If you don’t have a turkey carcass, use two roast chicken carcasses. If you don’t have parsley stems, use any other herb.