Meat Recipes

Homemade Italian sausage with ground pork shoulder, fresh Parmigiano-Reggiano, Italian parsley, white wine, garlic, basil, oregano, and hot red chili. Stuffed into casings, air-dried overnight, simmered then browned.

Make your own bulk Italian sausage at home with ground pork, fennel seeds, red pepper flakes, and a bold garlic punch. Season it your way, skip the casings, and freeze in batches for pasta night, pizza, and more.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

Homemade brown 'n' serve sausage: ground pork seasoned with sage, thyme and a pinch of clove, shaped into patties or links, par-cooked, then stashed in the fridge or freezer to brown crisp whenever you want them.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Homemade Mexican pork chorizo, ground pork blended with garlic, vinegar, oregano, cumin, cinnamon, and cloves. The mixture cures overnight, then crumbles into a skillet for tacos, eggs, or breakfast hash.

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

Homemade pork breakfast sausages seasoned with sage, thyme, oregano, and a pinch of cloves. Par-cook, store, and crisp them up fresh whenever you want. Freezer-friendly for up to 2 months.

Chicken baked in a soy sauce and red wine vinegar marinade with garlic and oregano. Just five pantry ingredients for incredibly tender, savory-tangy results every time.

Pan-seared chicken chunks with garlic, lemon, mushrooms, white wine, and artichoke hearts. Quick 30-minute skillet dinner.

Italian marinated chicken with a bright lemon-and-herb marinade of olive oil, basil, oregano, and garlic. Grills, bakes, or broils with equal success after a 2-hour soak.

Homemade Mexican chorizo: coarsely ground pork cured with toasted ancho and pasilla chilies, garlic, vinegar, and warm spices. Bulk sausage that matures in the fridge for three days.