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