HG Sausageworks

One of the cool things about going to culinary school is the exposure to a great many cuisines and cook...

I've been working recently to expand my repertoire of fresh encased meats beyond the basic brat and Italian varieties and I've bee...

I’ve talked a lot about innovation and experimentation particularly with the Frankenbacon chronicles but in fact there are two ways to expe...

                                             It should be patently clear by now that I'm a happily irreverent fellow as I'm regul...