EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis, in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialOn the plate, clockwise from top, cucumbers, compressed noodles, blood sausage, grilled intestine and uterus at Mam in New York, March 31, 2023. (Nico Schinco/The New York Times)
EditorialOn the plate, clockwise from top, cucumbers, compressed noodles, blood sausage, grilled intestine and uterus at Mam in New York, March 31, 2023. (Nico Schinco/The New York Times)
EditorialThe Mickey-shaped waffle, served with applewood-smoked bacon or smoked sausage at Carnation Cafe at Disneyland in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialThe Mickey-shaped waffle, served with applewood-smoked bacon or smoked sausage at Carnation Cafe at Disneyland in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialDoori kebab, a kind of skinless sausage on a stick, is served at Kebab aur Sharab in New York, March 10, 2023. (Karsten Moran/The New York Times)
EditorialClay pot rice with chicken and sausage in New York, March 9, 2023. Food styled by Rebecca Jurkevich. Props styled by Paige Hicks. (Linda Xiao/The New York Times)
EditorialClay pot rice with chicken and sausage in New York, March 9, 2023. Food styled by Rebecca Jurkevich. Props styled by Paige Hicks. (Linda Xiao/The New York Times)
EditorialClay pot rice with chicken and sausage in New York, March 9, 2023. Food styled by Rebecca Jurkevich. Props styled by Paige Hicks. (Linda Xiao/The New York Times)
EditorialThe chef Zoe Chase, Leah Chase’s great-great granddaughter, prepares Dooky Chase’s signature red beans and rice at the restaurant in New Orleans, March 3, 2023. (Rita Harper/The New York Times)
EditorialA plate of turkey, lemon-thyme brussels sprouts and apple-sausage stuffing served during a trial run of the Thanksgiving dinner on Holland America Line’s Nieuw Statendam ship on Oct. 3, 2022. (Linda Campos/The New York Times)
EditorialCheesy baked pasta with sausage and ricotta, which is excellent for a crowd and easy to assemble, in New York, Jan. 15, 2020. (David Malosh/The New York Times)
EditorialTetiana Melnyk, who renamed her Moscow sausage for a for a village where the Russians took heavy losses, at a food market in Odesa, Ukraine, June 19, 2022. (Laetitia Vancon/The New York Times)
EditorialScallion pancakes topped with slices of pork blood sausage, served at San Ho Won, an acclaimed new Korean barbecue restaurant in San Francisco’s Mission District, July 13, 2022. (Aya Brackett/The New York Times)
EditorialA mixed tray that includes smoked chicken and brisket, pulled pork, a variety of sausage links and house-made pickles, at Horn Barbecue in Oakland, Calif., April 8, 2022. (Carolyn Fong/The New York Times)
EditorialEric Young works the sausage grinder at a cookout at Peculiar Pig Farms in Ridgeville, S.C., Feb. 12, 2022. (Clay Williams/The New York Times)