Fresh sausages are not exactly cured meat, but they are part of a salami-maker’s repertoire; you can’t make salami if you can’t first make fresh sausages. Below are an eclectic list of sausages made with both wild game and domestic meats, mostly lamb and pork in that case.
Why make your own? Control. You can add or subtract anything you’d like, adjust how coarse or fine the sausage is, make them skinny or fat, long or short, spicy or sweet. A well-made sausage is a symphony in a link, needing nothing more than a simple accompaniment to play harmony.
Note that while I am categorizing these sausages by what meat is in them, understand that you can mix and match. There is no reason you cannot use my recipe for venison sausage with porcini and sage and substitute duck or pork.
Basics
If you’ve never made sausage before, I wrote a basic tutorial on how to make sausages at home on my friend Elise’s site Simply Recipes. Start there.
Venison, Beef, Lamb or Goat
Keep in mind that when I say “venison,” I am lumping in deer, elk, moose, antelope, caribou, etc…
One of my go-to venison recipes, this is a perfect recipe for a sausage made in late fall or early winter. You can use any variety of sage, and dried porcini work just as well as fresh.
I designed this recipe after deer hunting on Catalina Island, where there is lots of wild sage and juniper growing all over the place. This makes a pretty classic “hunter’s style” venison link.
The essential Portuguese sausage, it is to Portuguese cooking what Andouille is to Cajun cooking. It’s a spicy link with lots of paprika and garlic. My version is smoked.
Blood Sausage. Yep, the real deal. My recipe is inspired by Portuguese morcilla, but it is a combination pork meat-pork blood sausage; many blood sausages only have blood, no meat.
There is a strong sausage-making tradition in Southeast Asia, and unlike the smooth Vietnames sausages, the Hmong sausages are coarse and rustic. I prefer them. These are flavored with ginger, chiles and cilantro.
An Italian sausage from Umbria that mixes liver and pork meat. This is my favorite thing to do with wild boar liver, which can be strong-tasting otherwise. In this sausage, flavored with oranges, the liver is barely noticable.
Once they’re ground up, giblets – heart, gizzards, livers – make a fantastic sausage! This recipe is heavily flavored with sage, with I think goes really well with the offal. This is what I do with a lot of my wild duck innards.
Mortadella is what baloney thinks about when it dreams at night. This is not an easy recipe, but if you’ve been making sausages for a while, give this a go. You will not be disappointed.
[...] over the months in order to develop my own process. Nicole Hamaker, Francis Lam, Shuna Fish Lydon, Hank Shaw, Whitney Chen and Giovanna Zivny all provided excellent resources, my sincere [...]
dennis luisAugust 22, 2012 at 10:57 am | Permalink
[...] Sausage Making Recipes from TheSpicySausage.com this one has some good flavours to use as ideas Sausage Recipes – How to Make Sausage | Hunter Angler Gardener Cook you can mix your meats as well so if you see a decent flavour combo for say vension, you could do [...]
nikki from marsApril 18, 2013 at 4:26 pm | Permalink
Just got a new Kenwood with various attachments, and made my first ever batch of sausages. We got some turkey mince and Peri peri humous reduced from our local Tesco. Just added some breadcrumbs and a bit of seasoning a tiny bit of cheese we had lying around and half a glass of red wine and made sausages, and they were really nice. Iv’e got some nice pork to make the next batch. So much easier than I would have expected though apart from managing to burst the collagen casings we were using… Very rude comments made at this point. Collagen casings although maybe easier to handle than more natural ones are a bit on the flimsy side… Ordering some natural ones v soon.
[...] Instead of describing fully how I made my sausages, I shall refer you first to this page at Honest Food Net. [...]
Our own little Kiwi Thread ! - Page 358 | Mark's Daily Apple Health and Fitness Forum page 358May 5, 2013 at 9:52 pm | Permalink
[...] Homemade Sausage Recipes & my fave game recipe site. plenty of good ideas you can lift Sausage Recipes – How to Make Sausage | Hunter Angler Gardener Cook Reply With [...]
[...] over the months in order to develop my own process. Nicole Hamaker, Francis Lam, Shuna Fish Lydon, Hank Shaw, Whitney Chen and Giovanna Zivny all provided excellent resources, my sincere [...]
THANK YOU ….
[...] Sausage Making Recipes from TheSpicySausage.com this one has some good flavours to use as ideas Sausage Recipes – How to Make Sausage | Hunter Angler Gardener Cook you can mix your meats as well so if you see a decent flavour combo for say vension, you could do [...]
Just got a new Kenwood with various attachments, and made my first ever batch of sausages. We got some turkey mince and Peri peri humous reduced from our local Tesco. Just added some breadcrumbs and a bit of seasoning a tiny bit of cheese we had lying around and half a glass of red wine and made sausages, and they were really nice. Iv’e got some nice pork to make the next batch. So much easier than I would have expected though apart from managing to burst the collagen casings we were using… Very rude comments made at this point. Collagen casings although maybe easier to handle than more natural ones are a bit on the flimsy side… Ordering some natural ones v soon.
[...] Instead of describing fully how I made my sausages, I shall refer you first to this page at Honest Food Net. [...]
[...] Homemade Sausage Recipes & my fave game recipe site. plenty of good ideas you can lift Sausage Recipes – How to Make Sausage | Hunter Angler Gardener Cook Reply With [...]