93 sage recipes

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Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

An easy and no-fail recipe for classic meatloaf with several variations for leftovers. It doesn't take long to make at all, and is very tasty

When in a hurry to make dinner for the family, try this scrumptious dish that doesn't take long to make!

A Greek homemade sausage with Mediterranean flavors and chunks of feta cheese embedded in the sausage.