Haggis

Now that I have made you recoil in terror, here is how to make Scotland’s national sausage with ingredients available in the US. Yes, I called it a sausage, because that’s what it is! SPECIAL EQUIPMENT NEEDED meat grinder vacuum sealer vacuum bag sous vide setup OR large lidded pot INGREDIENTS 1 large onion, diced […]

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Yorkshire Polony

First things first: no, this is not a recipe for Baloney / Bologna / etc. This is for Yorkshire Polony, a mild cooked sausage from Yorkshire, NE England. You will need some special equipment here: a meat grinder, a sausage stuffer, and inedible fibre sausage casings. In this ingredient list I will give you percentages […]

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