Chef Lisa A. Heidelberg Time: 10-12 minutes Makes: Approximately 8 patties Ingredients Instructions Chef note: You can serve ...

Place meat in large bowl. Add dry spices to meat. Grab about 3 ounces meat and form into the size of a tennis ball. Transfer from hand to hand in a slapping motion until flattened. Place on wax paper.

SAUSAGE IS a specialty for Stefano Diaz, owner of the Meat Wagon in Kingston, N.Y. His links and patties have earned him a fervent local following that is, in fact, interested in seeing how the ...

Dear Heloise: When my husband and I used to make deer sausage, we'd have a lot of fat stuck to our hands, and it really wasn't easy to get it off. I hated the feeling of that substance getting stuck ...

In recent years, alternative beef—a.k.a. real-seeming burger patties made from plant oils and proteins—has started popping up ...