I am making sausages for sausage stuffing. I can get just regular pork fat but not fatback. Will that be a problem? I am making the breakfast sausages from Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie. TIA
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.
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