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Hi guys and girls, I'm a Brit that has relocated to Portugal and I'm looking for some advice about devising a menu for an outside party here that I'm doing for 12 American friends that also live here and are missing some of the food they enjoyed back home as the food culture here doesn't easily...

Here in Portugal I have been successfully making both hot and sweet Italian sausage for new American friends that have moved into the area. One of the guys who liked my sausage said that it was missing Star Anise - something apparently his Italian father used to do way back in the day - and...

I've got a friend coming over and he wants to see how to make sausage. He's a real chili head, uses super hot chillis to make his own hot sauce etc, and he wants to make a hot sausage using dried habanero's. The trouble is, though I use jalapeno and cayenne regularly in my own sausage, the heat...

After I have smoked sausage the vast majority of it is packed up and frozen for later consumption. But what I'm finding is that after I have defrosted and gently reheated the sausage in a frying pan that the casings become chewy. The casings were fine when freshly smoked, the chewiness only...

Hi Guys. I've only been a member for a little while, but my stalking on here has been so very productive! I've been making sausages for a little while now, but as a Brit I've been concentrating on UK and northern European sausages, plus dabbling with US style Italian sausage. Having kinda got a...