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Polish Duck Sausages

polish duck sausages recipe

Photo by Holly A. Heyser

This is a fine-grained, almost emulsified sausage reminiscent of a real Polish Kielbasa, but with my own flavor combinations and duck as the dominant ingredient, instead of pork or beef. These sausages are good on the grill, but are better simmered slowly in beer with some sauerkraut. You can use goose meat here, too – snow goose would be perfect.

Makes about 5 pounds, or 20 sausages

Prep Time: 90 minutes

Cook Time: 15 minutes

  • 3 1/2 pounds duck or goose meat
  • 1 1/2 pounds pork shoulder (make sure it’s fatty)
  • 1/3 cup fresh marjoram or oregano, chopped
  • 2 tablespoons minced garlic
  • 35 grams kosher salt, about 2 heaping tablespoons
  • 1 1/2 tablespoons fresh ground black pepper
  • 2 teaspoons ground mustard
  • 1 tablespoon caraway seeds
  • 1 cup red wine, chilled
  • hog casings, 3-4 standard lengths (about 1o feet total)


  1. Cut the meat and fat into 1-2 inch chunks and chill until it is almost frozen by putting it in the freezer for an hour or so.
  2. Take out some hog casings and set in a bowl of very warm water.
  3. Combine the salt and all the spices except the caraway seeds and mix into the meat and fat. You can let this rest in the fridge for up to 2-3 hours.
  4. Grind the meat and fat through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) twice, first using the coarse die, then the fine one. If your room is warmer than 69 degrees, set the bowl for the ground meat into another bowl of ice to keep it cold.
  5. Add the wine and the caraway to the mixture and mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge and clean up your work area.
  6. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string.
  7. Hang the sausages in a cool place for up to 8 hours (the colder it is, the longer you can hang them). Hang for one hour at room temperature, and up to overnight if you have a place to hang the links where it is about 35 degrees. Once the sausages have dried a bit, put in the fridge until needed. They will keep for at least a week.
  8. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

More Duck and Goose Recipes
More Charcuterie Recipes

20 responses to “Polish Duck Sausages”

  1. Rebecca Terk

    I raised a few ducks last year and still have a couple left in the freezer. They were gutted and skinned, not plucked. I am wondering if I can still make sausage with them, and if I should partially or fully thaw them first.


  2. Cary

    Holy Crap Hank! These are some good sausages. I made mine with Canada Goose It’s sublime. My whole family agrees that this and the go to duck sausage (also made with Goose) are now some of our favorite game foods period. The flavor just starts when you eat it and there oars some serious after tones. Thanks now I’m going for the duck dogs. can’t wait. Thanks!

  3. Dave

    When you call for pork fat, is that a fatty piece of pork butt or plain and simple fat?

  4. Rossano

    I need clarification. Do you use just pork fat or pork meat with fat? You last comment said pork fat but the ingredient say pork shoulder. Please clarify which. Thanks

  5. Rossano

    Thank you Hank

  6. Legnicki

    Hank, that looks like a fine recipe for a sausage using game meat. But, which Polish sausage is it reminiscent of? I have never run across a Polish sausage with wine or oregano.

  7. Legnicki

    Well there are recipes where Polish fresh sausage (kie?basa bia?a)is braised in a wine sauce, but again, I have never run across a Polish kie?basa where wine was used as an ingredient. If you can enlighten me as to which Polish kie?basa is made with wine I’d be grateful.

  8. Piper Bombshell

    So, now you have your sausage…what do you do to cook it? Are they best to be boiled in beer then grilled? Just grilled? I have some lovely duck sausages and am looking for the best way to prep them. Can’t wait to give your recipe a try as well, when I’m a little more courageous.

  9. Frank Reiter

    Wow! These sound fantastic! I have some duck meat a coworker had passed along to me. I think I will have to try this recipe!

  10. Tim

    Hank- I’m not sure you will even see this, but I thought I would ask anyway. This will be my first attempt at a duck sausage. I have about 3.5lbs of Muscovy breast with skin on. My questions…
    ***do I use the duck skin?
    ***if so do I then use more of a less fatty piece of shoulder?
    I think those are my main questions, very nervous and thanks for your time.

  11. Matt Christian

    I am trying this recipe with sandhill crane. Will let you know how it turns out.

  12. Matt Christian

    Makes the best sandhill crane we have ever had. Thanks for the awesome recipe!

  13. Brady


    Thank you for this recipe! As an avid Texas duck hunter, there is never a shortage of wild duck meat. The problem is cooking it properly so others will eat it willingly and regularly. This was my 1st attempt at making sausage and it turned out GREAT! I have a wide variety of ducks with the majority being divers and spoonies. This solved all my problems. I can keep the good ducks for fancy cooking and the rest go into sausage that I know will be eaten. I can also take other’s freezer ducks and turn them into something very edible that won’t get thrown out. Conservation!

    One question, the sausage turned out to be very rich in flavor, is there a way to tone down the richness?

    Thanks for your site! I would love to read some of your hunting stories.

  14. Brady

    Thanks Hank, I will play with the fat content to see what that does. Sausage making is a very cool process and I look forward to trying different things. The fat content is something I have almost no experience with. Thanks for the advice.

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