We love the idea that the antelope and rabbit meat in the Jackalope give the mythical Western hybrid animal a culinary life.
Aaron's coarse sausage is as close to perfect as it gets; his recipe, made by Texas Sausage Company.
John Lewis makes his own sausage, and we can't get enough of it.
Try Tom's sublime lamb with Aleppo pepper, or his exquisite, peppery, garlicky kielbasa.
Who says sausages can't be cured? The pequin pepper-salami, mortadella, and Spanish-style chorizo beg to differ.