Making your own sausage is an easy—and affordable—way to stock up on healthy, tasty protein Last September, I attended From Field to Table, a wild game butchering course hosted by Outdoor Solutions, ...

Recently, Reps. Melissa Romano, D-Helena, and Tony Brockman, R-Kalispell, penned a letter to Montana newspapers (Missoulian Feb. 5) about the merits of legislative sausage making in Montana versus D.C ...

Place meat in large bowl. Add dry spices to meat. Grab about 3 ounces meat and form into the size of a tennis ball. Transfer from hand to hand in a slapping motion until flattened. Place on wax paper.

Jess Eng is a food and culture writer based in New York City. Her work appears in the Washington Post, the New York Times, TASTE, and more. As someone who had previously only flirted with the idea of ...