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Fresh Sausages

bangers sausage recipe

Photo by Holly A. Heyser

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.


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…

Photo by Holly A. Heyser

Venison Sausages with Porcini and Sage

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.
Photo by Holly A. Heyser

Homemade British Bangers

My take on a traditional British banger sausage, made like a Gloucester style sausage. I use venison here, but pork is traditional.
Photo by Hank Shaw

Venison Merguez Sausages

This is the classic North African sausage, normally done with all lamb – casings, too. Here I go with all venison, plus sheep casings. This is a spicy sausage great for grilling.

Antelope Longaniza

A longaniza sausage is a Spanish style with lots of paprika and rosemary.

Sage and Juniper Venison Sausage

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.

Thessaly Greek Sausage

This is a recipe from Greece, normally done with lamb. It’s flavored with cumin, chile, oregano, red wine and allspice.
Photo by Holly A. Heyser

Andouille Sausage Links, Cajun Style

A Cajun classic, you can use any meat. This one is spicy and smoked. A must for any Creole or Cajun gumbo, jambalaya or etouffee.

Venison Sausages with Basil and Garlic

Make this venison sausage in the summertime. Lots of fresh basil and garlic make it a great recipe for summer grilling.

Venison Sausage with Bay and Garlic

Bay leaves are the main flavor here. I love them, and if you get good ones, they smell floral and sweet. This sausage is good any time of year.
Photo by Holly A. Heyser

Greek Loukaniko Sausage

The quintessential Greek sausage, it has many variations. Mine is an amalgam of several classic styles.

Moroccan Lamb Merguez Sausages, works with venison, goat or antelope¬†(my recipe hosted on Food & Wine magazine’s site)

Wild Boar or Pork

If you have bear meat, these recipes would fit well here.

Photo by Holly A. Heyser

Sweet Italian Sausage

This is the classic, the basic sweet Italian sausage we all know and love. I normally make this with wild pig, but really any meat will do.
Photo by Holly A. Heyser

Polska Kielbasa

Traditional, smoked Polish kielbasa, made with lots of garlic and a little marjoram.
Photo by Holly A. Heyser

Portuguese Linguica Sausages

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.
Photo by Holly A. Heyser

Cajun Boudin Sausage

Louisiana style boudin sausage, which is more like a meat stuffing with rice in a casing than a regular sausage. Damn good eaten on crackers with Creole mustard!
Photo by Holly A. Heyser

South African Boerewors

A traditional South African link made with a mix of pork and beef (or wild game) and flavored aggressively with coriander and other spices. I first learned of this sausage under, well, extreme circumstances.

Herbed Wild Boar Sausages

A regular ole’ sausage link gussied up with lots of fresh herbs — enough to make the links look kinda green.

Morcilla, Sanguinaccio, Boudin Noir

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.

Hmong Sausage with Wild Boar

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.

Mazzafegati — Italian Liver Sausages

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.
Photo by Hank Shaw

Mexican Chorizo

A spicier, softer version of Spanish chorizo, this is my version of the Mexican standard.

Pork or Boar Sausage, Greek Islands Style

A lovely summertime sausage with lemon, garlic, sweet wine and fennel.
Photo by Holly A. Heyser

Crepinettes with Wild Boar

Crepinettes are a French thing: Loose sausage meat wrapped in caul fat, and then fried or grilled.

Duck, Goose, Turkey and Other Poultry

I mostly make duck and goose sausages, but you’ll find a few turkey sausage recipes here, as well as those using chicken and pheasant.

Photo by Holly A. Heyser

Homemade Sheboygan Brats

Yep, this is the “white brat” you eat in Wisconsin while watching sports or drinking beer. I made this with wild turkey, but any white meat will work.
Photo by Holly A. Heyser

Goose Bockwurst

A traditional German-American sausage meant to be poached in bock beer and eaten with potatoes, kraut, and more beer. You can use pretty much any meat if you don’t have goose.

Duck L’Orange Sausages

Imagine all the flavors of classic duck l’orange – sweet, savory, spicy, orangey – in a sausage link, and that’s what you have here.
Photo by Holly A. Heyser

Duck Sausages, Hunter’s Style

My go-to sausage for wild ducks, these links are flavored with sage, juniper and a little Chinese Five-Spice powder.
Photo by Holly A. Heyser

Polish Duck Sausages

A great Eastern European style sausage that begs to be simmered in beer and sauerkraut.
Photo by Hank Shaw

Toulouse Style Duck or Goose Sausage

A simple French recipe I do with duck, it’s flavored with garlic, nutmeg and black pepper. Use this recipe when you are planning to make cassoulet.

Smoked Canada Goose Sausage

An oldie but a goody. I designed this sausage back in 2007, and it’s served me well ever since. This is a German-style smoked link.

Giblet Sausages with Sage

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.

Duck or Goose Mortadella Sausage

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.
Photo by Holly A. Heyser

Wild Duck Hot Dogs

Yep, duck hot dogs. They’re awesome. Trust me.

Pheasant Sausages

A simple sausage for chicken or pheasant, flavored with oregano and garlic.

Provencal Style Chicken Sausages, also good with pheasant or turkey (my recipe hosted on Food & Wine magazine’s site)

More Cured Meat Recipes

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