homemade charcuterie
A delicious homemade lamb shank aspic with tender slow-cooked lamb, carrots, pickled gherkins and peppers, set in a lightly seasoned, tangy meat jelly. A traditional-style cold-cut terrine that is surprisingly easy to prepare at home.
2026-10-17 17:34
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A hearty German-style cooked salami made with pork, beef and firm back fat, seasoned with black pepper, garlic, coriander and traditional warm spices. Gently cooked rather than fermented and air-dried, this homemade Kochsalami offers the characteristic flavour and coarse texture of salami using practical methods suitable for the home kitchen.
2026-10-10 15:50
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Head cheese and pressed sausages may sound complicated, but many traditional versions rely on simple techniques: gently cooking collagen-rich pork, preparing the meat, filling a mould or casing, and allowing the finished product to set. Learn how natural gelatin, pressing, cooling and ingredient selection create the distinctive textures of these traditional charcuterie products — all with practical methods suitable for the home kitchen.
2026-10-09 18:59
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A classic German-style Schweinesülze made from slowly cooked pork knuckle set in its own naturally collagen-rich stock. Prepared in a simple loaf tin, this recipe shows how pork knuckle can produce a beautifully firm aspic without automatically reaching for commercial gelatin.
2026-10-02 19:25
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An old working refrigerator can become a practical home curing and drying chamber with surprisingly few additions. Learn how to control temperature and humidity, provide gentle air circulation, arrange hanging rails and sensors, and build a simple chamber without modifying the refrigeration system.
2026-09-22 11:30
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Fermentation gives many traditional sausages their characteristic tang, colour and texture, but it also forms part of a carefully controlled preservation process. Learn what sausage fermentation actually does, how starter cultures work, why pH matters, and how home sausage makers can approach fermentation safely.
2026-09-22 11:29
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Emulsified Sausages & Charcuterie
A rich and spreadable Bavarian-style liver sausage with pork, liver, gently cooked onions and the malty character of dark beer. Marjoram and traditional warm spices round out this hearty homemade Leberwurst.
2026-09-18 15:04
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A sausage can look perfectly dry on the outside while remaining soft and wet inside. Learn what causes case hardening during sausage drying, how to recognize it, and how controlled humidity, airflow and temperature help sausages dry evenly from the inside out.
2026-09-14 15:03
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Drying can transform the texture and flavour of a sausage, but drying meat safely involves much more than simply hanging it somewhere cool. Learn what happens during drying, why temperature, humidity and airflow matter, and where ordinary home sausage making ends and controlled dry-curing begins.
2026-09-11 19:09
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A smooth and buttery chicken liver pâté with the delicate fruity warmth of pink peppercorns and a splash of brandy. Some of the peppercorns are gently crushed into the pâté while others are folded through at the end, adding bursts of flavour and beautiful pink-red colour.
2026-09-09 17:50
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A rich and silky chicken liver pâté with earthy porcini mushrooms and a generous splash of brandy. Butter, gentle spices and cream create a smooth texture, while porcini adds a deep woodland flavour that turns a simple liver pâté into something special.
2026-09-01 16:04
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