EditorialA menu including ribs, briskets, verde sausages and lots of side dishes at Moo’s Craft Barbecue in the Lincoln Heights neighborhood of Los Angeles on July 11, 2021. (Adam Amengual/The New York Times)
EditorialItinerant female sausage seller, circa 1800, Paris, frying sausages on a portable brazier for a sailor customer with a loaf of bread. Illustration drawn by Carle Vernet, woodcut by Huyot from Paul Lacroix's "Directoire, Consulat et Empire," Paris, 1884.
EditorialShelf-stable canned meats, like Spam, Vienna sausages and corned beef, in a supermarket in Guaynabo, Puerto Rico on Sept. 20, 2020.(Christopher Gregory/The New York Times)
EditorialRoasted sausages with grapes and onions, in New York, Oct. 4, 2019, an easy but deluxe feeling sheet-pan recipe by Melissa Clark, is one of this week’s Five Weeknight Dishes. (David Malosh/The New York Times)
EditorialRoasted sausages with grapes and onions, in New York, Oct. 4, 2019, an easy but deluxe feeling sheet-pan recipe by Melissa Clark, is one of this week’s Five Weeknight Dishes. (David Malosh/The New York Times)
EditorialSheet-pan sausages and Brussels sprouts with honey mustard, in New York, Dec. 20, 2019. Food Stylist: Monica Pierini. (Linda Xiao/The New York Times)
EditorialLife in post-war Vienna: After the sad war-years, people start enjoying themselves at popular balls. During an interval, a lady gobbles a pair of sausages. Vienna,1953.
EditorialRecipe for fried sausages. The Book of Household Management, etc. [With plates and illustrations.]. London : S. O. Beeton, 1861. Source: C.194.a.507 p. 396.
EditorialItinerant female sausage seller, circa 1800, Paris, frying sausages on a portable brazier for a sailor customer with a loaf of bread. Illustration drawn by Carle Vernet, woodcut by Huyot from Paul Lacroix's "Directoire, Consulat et Empire," Paris, 1884.
EditorialLife in post-war Vienna: After the sad war-years, people start enjoying themselves at popular balls. During an interval, a lady gobbles a pair of sausages. Vienna,1953.