One of the things we like best about smoked sausage -- besides how it tastes, of course, since smoking makes almost ...

Prep the smoked sausage links by slicing into the sausage link every 1-1.5 inches without cutting all the way through the link. This exposes more sausage to the smoke and adds more flavor and ...

The rest of the story, as Paul Harvey would say (since we are talking old school), is that Conecuh Sausage is moving their ...

This sausage was brought back to Rome by soldiers who had served in Lucania, located in the heel of southern Italy, probably around 200 B.C. Peppery, spicy, smoked sausages are still made in many ...