Linda Eckhardt

Sep 30, 1978 — By Linda Eckhardt

All you need to heat your home is a stove, firewood, and a match.

Jul 31, 1978 — By Linda Eckhardt

For people without a grinder or stuffer I recommend this spicy salami. The seasonings in it are so heady, I’d have to class this sausage as strong. 4 lbs ground hamburger beef 1 t garlic powder 1 t onion powder 1 t ground cumin…

Jul 31, 1978 — By Linda Eckhardt

Another popular sausage indigenous to Texas is turkey sausage. The most famous purveyor of this local delicacy is Inman’s in Llano. They case theirs fresh, then barbecue it. If you do the same, your sausage will be somewhat drier than if you smoke it first. Smoking also produces a more…

Jul 31, 1978 — By Linda Eckhardt

Sausage making has come to be one of the prime activities of the deer season in Texas. One of the best recipes I’ve found is a German link sausage, smoked to give it added resonance. Don’t be shocked by the quantity in this recipe. It assumes you are on good…

Jul 31, 1978 — By Linda Eckhardt

The Bernhard brothers are Hill Country butchers from Ingram who have been making sausage since the days when their father took them to far-flung ranches for butchering jobs. They sell a seasoning for venison or pure pork sausage that you can make yourself. This quantity will flavor fifty pounds of…

Jul 31, 1978 — By Linda Eckhardt

All kids like frankfurters, but many parents are uneasy about the ingredients in store-bought wieners. Here is a simple recipe that will please all parties. Two people can complete the procedure in 45 minutes. These sausages won’t be as pink as the purchased variety because they contain no nitrates. If…

Jul 31, 1978 — By Linda Eckhardt

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] French bistros in New York have lately offered as an appetizer saucisson a l’ail, a hearty garlic sausage. The french stuff them into large beef casings, but you…

Jul 31, 1978 — By Linda Eckhardt

Another excellent summertime sausage is bratwurst, a traditional German sausage, light in color and delicate in taste. 2 1/2 lbs lean veal 2 1/2 lbs lean pork 2 t dried sage 3 t salt 1 t white pepper 1 1/2…

Jul 31, 1978 — By Linda Eckhardt

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] Middle Easterners added their twist to sausage making by skewering sausages and cooking them on a brazier inside their tents. 3 lbs lean lamb 1 cup…

Jul 31, 1978 — By Linda Eckhardt

It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle. 1/4 lb bacon fat 3…