January 23rd, 2014
04:00 PM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

All the world loves a sausage, so whether you grew up in Brooklyn or Bologna, you probably have a favorite. Here are some of ours:

Frankfurter: Top Dog

The genuine article, the Frankfurter, hails from Germany. But America adopted it and made it the most famous sausage in the world. Hot dogs are made from beef (sometimes combined with pork), which is cured, smoked, cooked, and seasoned with coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper. Although hot dogs are fully cooked, warm them by steaming, boiling, sautéing, or grilling (we prefer the last two, which make for crisp skins). All-beef dogs with little or no sugar taste meaty and real. The test kitchen favorite is Nathan’s Famous Beef Franks.

April 16th, 2012
12:45 PM ET
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To a charcutier, sausage making is a beautiful thing.

Rusty Bowers is the owner of Pine Street Market in Avondale Estates, Georgia. He and his staff create a range of charcuterie (cured meats) from every part of a pig, from an award-winning coppa and an 18-month-old prosciutto, to a wide variety of salami, bacon and hot dogs.

They buy whole pigs from a local farm, so creation of any given sausage format is closely tied to the production of all the rest. Bowers explained the process of curing salami and coppa, a symphony of salt, seasonings, meat and mold.

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Filed under: Ingredients • Meat • Sausage • Think • Video

May 26th, 2011
01:30 PM ET
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Remember way back when our Managing Editor Kat spent the day at a pig slaughter on Beekman Farm and then ended up harvesting the innards and whatnot? They were all put to excellent use when Josh Kilmer-Purcell, author, ex-drag queen and co-star of The Fabulous Beekman Boys - not to mention the owner of said pigs - dropped by Kat's home so they could take their maiden sausage making voyage together.

The clip above never made it past The Fabulous Beekman Boys' censors 'cause it's a tad...suggestive, so watch at your own discretion.

Get The Fabulous Beekman Boys' Sausage and Sour Cherry Stuffing recipe at Beekman1802.com

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Filed under: Fabulous Beekman Boys • How To • Ingredients • Meat • Sausage • Techniques & Tips • Television

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