Hmong Spicy Pork Sausage (photo)
This recipe is based on a version by Hmong cookbook author Sheng Yang.
Provençal-Style Chicken Sausage
"Pork fat is the gold standard of charcuterie," says Hank Shaw, thanks to its neutral flavor and perfect melting point. (Poultry fat melts more easily, making it hard to work with.)
Fiery Moroccan Lamb Merguez
With this spicy merguez from North Africa, adjust the seasonings to vary the flavor intensity and heat.