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Homemade Sausage Recipes

Homemade sausages 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 homemade sausage recipes made with both wild game and domestic meats, mostly lamb and pork in that case.

Four varieties of fresh, homemade sausages on a plate
Photo by Hank Shaw

Why make your own sausages? 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 sausage recipes by what meat is in them, understand that you can mix and match. There is no reason you cannot use pork or duck or whatever in what’s listed as a venison sausage recipe.

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.

There are a lot of companies that sell meat grinders, sausage stuffers, casings, etc., but I mostly use The Sausage Maker out of Buffalo, New York. Good people, family business. 

Venison, Beef, Lamb or Goat Sausage Recipes

Keep in mind that when I say “venison,” I am lumping in deer, elk, moose, antelope, caribou, etc…

A plate of smoked venison sausage

Smoked Venison Sausages

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.

Read More about Smoked Venison Sausages

bangers and mash

Homemade British Bangers Sausage

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

Read More about Homemade British Bangers Sausage

stuffing merguez sausage

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.

Read More about Venison Merguez Sausages

A bowl of venison sausages

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.

Read More about Sage and Juniper Venison Sausage

andouille sausage recipe

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.

Read More about Andouille Sausage Links, Cajun Style

A platter of garlic sausages made from venison and pork

Garlic Sausages with Basil

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

Read More about Garlic Sausages with Basil

Venison sausage with garlic

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.

Read More about Venison Sausage with Bay and Garlic

loukaniko sausage recipe

Greek Loukaniko Sausage

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

Read More about Loukaniko: Traditional Greek Sausage

Wild Boar or Pork Sausage Recipes

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

Italian sausage recipe

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.

Read More about Sweet Italian Sausage

spicy Italian sausage recipe

Spicy Italian Sausage

This would be the other classic, hot Italian sausage. You kinda need both sweet and hot in a good Italian stew, right?

Read More about Spicy Italian Sausage

Finished kielbasa recipe. served with eggs

Polska Kielbasa

Traditional, smoked Polish kielbasa, made with lots of garlic and a little marjoram.

Read More about Homemade Polish Kielbasa

smoked portuguese linguica recipe

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.

Read More about Portuguese Linguica Sausages

Cajun boudin recipe

Louisiana 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!

Read More about Louisiana Boudin Sausage

A ring of boerewors sausage.

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.

Read More about Boerewors and Kindness in the Dark

wild boar sausages

Herbed Wild Boar Sausages

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

Read More about Herbed Wild Boar Sausages

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.

Read More about Morcilla, Sanguinaccio, Boudin Noir

hmong sausage recipe

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.

Read More about Hmong Sausage with Wild Boar

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 noticeable.

Read More about Mazzafegati — Italian Liver Sausages

mexican chorizo recipe

Mexican Chorizo

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

Read More about Wild Boar Mexican Chorizo

Mexican longaniza sausage

Longaniza Sausages

Classic Mexican longaniza, a cousin to chorizo. This recipe is from the state of Tabasco.

Read More about Longaniza Sausages

Cooked crepinettes on a plate with bread and a salad.

French Pork Crepinette

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

Read More about French Pork Crepinette

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.

sheboygan bratwurst

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.

Read More about Homemade Sheboygan Brats

snow goose bockwurst

German 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.

Read More about German Bockwurst

A bowl of venison sausages

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.

Read More about Duck L’Orange Sausages

duck sausages, hunter's style

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.

Read More about Duck Sausages, Hunter’s Style

Polish duck sausages on a tray

Polish Duck Sausages

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

Read More about Polish Duck Sausages

Toulouse sausage links.

Toulouse 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.

Read More about Toulouse Sausage

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.

Read More about Smoked Canada Goose Sausage

Duck mortadella recipe

Duck 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.

Read More about Duck Mortadella Sausage

duck hot dogs

Duck Hot Dogs

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

Read More about Duck Hot Dogs

A platter of pheasant sausages.

Pheasant Sausages

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

Read More about Pheasant Sausages

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

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Reader Interactions

Comments

  1. Avatar for CaitlinCaitlin says

    June 9, 2022 at 11:18 am

    Hank,
    Do you have any recommedations for sausage recipes for rabbit? We raise domestics as one of our meat sources. We also raise hogs and have extra fat for cutting the lean meat on hand. I image we can adapt the poultry recipes, but curious if you’ve tried any with rabbit. Thanks!

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 9, 2022 at 11:54 am

      Caitlin: You will need to mix it with pork to get the texture right. I’ve done a few with 3 to 3 1/2 pounds rabbit meat to 2 to 1 1/2 pounds fatty pork shoulder. That works well. I have a recipe for German weisswurst that is perfect for rabbit.

      Reply
  2. Avatar for lucianaluciana says

    January 28, 2022 at 1:21 pm

    I loved the page!! there’s so many ideas and tips to play with your creativity that makes me start it straight away! I have a specific question that I was hoping you could help me with. I’ve got some kangaroo meat and was wondering if I can turn it into a sausage. So do you have any suggestions to combine spices and herbs to go with?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 28, 2022 at 1:34 pm

      Luciana: Yes, it’s like venison. You will need pork fat to go with it, as I understand that ‘roo meat is ultra lean.

      Reply
  3. Avatar for Amber HageyAmber Hagey says

    November 12, 2021 at 6:41 am

    Just recently started dabbling in the sausage game. I was using my KitchenAid mixer/grinder/stuffer and made beef summer sausage, venison & pork belly summer sausage and some Goose and bacon sausages.
    I picked up some Lamb and some goat this week and was gifted a 3LB stainless sausage stuffer for my birthday(Eeek!)
    You have no idea how excited I am to try some of your recipes!
    Thank you for sharing!

    Reply
  4. Avatar for ShaneShane says

    October 19, 2021 at 12:26 pm

    I could have sworn I read a venison sausage recipe on your site that included dried porcini mushrooms, but I can’t see it now. Am I missing something? If not, can you make one because it sounds delicious 🙂

    Reply
    • Avatar for Mary Katherine AndersonMary Katherine Anderson says

      October 27, 2021 at 3:50 pm

      It is the first recipe, called Smoked Venison Sausages

      Reply
  5. Avatar for john lynnjohn lynn says

    October 6, 2021 at 10:46 am

    Looking for a teriyaki sausage recipe for moose or caribou.

    Reply
  6. Avatar for Mary Nelle CoxMary Nelle Cox says

    June 14, 2021 at 6:17 am

    I’m looking for a recipe for Cajun style green pepper sausage for using in Gumbo. Can’t seem to find one but have found where I can buy 5# for like $100 online. So would like to make it myself if I can get a recipe. Thank you for your help.

    Reply
  7. Avatar for Renee StroudRenee Stroud says

    May 19, 2021 at 11:44 am

    Dear Mr. Shaw,

    I’m as newest of new sausage makers if there ever was one! I’ve read several of your postings and I have some silly questions. I made a five pound batch of beef sausage that I smoked as my first ever attempt. We all loved it! I have a kitchen aid mixer with the attachments for grinding and stuffing. I have already figured out that the go der part I like but the sausage stuffing gets tricky-I had air bubbles at times, a d inconsistent sizes too. I figure unless I have more time I will most likely only make sausages 2-3 times a year. Here are my questions:

    #1 how do you store all that sausage when you’ve just finished making it?

    #2 what type of casing do you prefer the most? And how do you know it’ll be undamaged part way through? (Yes I was looking as I put it on, but then still had two blowouts)

    #3 I don’t hunt and I don’t know any hunters in my circles for peeps. Where would you recommend I source other meets like venison, elk, etc.?

    #4 if I invest in a sausage stuffed do you recommend crank or electric?

    Thanks fir your inspiration!

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 19, 2021 at 12:09 pm

      Some answers:
      1. Freeze them for long term, but they will keep a week in the fridge.
      2. Hog casings. Blowouts are caused by too much pressure.
      3. Don’t. Stick to pork and beef and lamb. Buying game meats is very very expensive. Better to buy quality farmed meats instead.
      4. Crank. Electric sausage stuffers are only for really big operations.
      Good luck!

      Reply
  8. Avatar for RiRi says

    June 30, 2020 at 12:51 am

    My butcher has some wild venison and hare that I have frozen. I want a game sausage with cranberries in. He will add pork but could I please get some advice on what might compliment the sweetness of the cranberries? Think of a herb?
    Cheers
    Rob

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 30, 2020 at 6:52 am

      Rob: Cranberries are not sweet. Unless you are talking about dried “craisins,” which have added sugar. As for an herb that goes well with them, try rosemary. Or winter savory.

      Reply
      • Avatar for RobRob says

        July 6, 2020 at 12:50 am

        Yes they were the low sugar variety. We have gone with rosemary. Should have them very soon.
        Next thing will be home made

      • Avatar for RobRob says

        October 27, 2020 at 1:11 am

        The sausages came out beautifully.
        We did 50/50 venison and hare with added pork fat, cranberry ( no added sugar dried) and thyme.
        Seriously recommend these. They are not overly sweet with cranberry, but taste awesome.
        I used one supermarket bag I guess 2-300g or so of cranberry and 10kg total of meat.
        Cheers
        Rob

  9. Avatar for Sharyl LewinSharyl Lewin says

    May 28, 2020 at 10:47 pm

    My son loves pork and pineapple sausage. Do you have any recipes for this to help me out? I’d really appreciate it.

    Reply
  10. Avatar for Kevin J. HumeKevin J. Hume says

    May 18, 2020 at 9:51 am

    Turning my 14 year old son on to smoking and sausage making! I’m searching for a Bavarian style sausage that includes cheese in the mix. Any suggestions??

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 18, 2020 at 9:55 am

      Kevin: Not sure, as I don’t like cheese brats, but I can tell you that once you make one, you will need to buy high-temperature cheese. The Sausage Maker, who advertises on this page, sells a good one. If you don’t use the special cheese, it can destroy the texture of your links.

      Reply
  11. Avatar for DebDeb says

    May 16, 2020 at 8:19 am

    Thanks, Hank. Was hunting for a Mexican chorizo recipe and came across your site. Web surfing at its most gratifying. You clearly know what you’re doing and love what you do. I’ve never been satisfied with my homemade Italian sausages or breakfast sausages and now I know why they were so flat, one dimensional. Never had good recipes to start with.

    Reply
  12. Avatar for KathyKathy says

    April 27, 2020 at 4:21 pm

    Thank you for showcasing Hmong sausage!! I am Hmong and I love it! Hmong sausage, sticky rice, and some spicy pepper paste!! Best meal.

    Reply
  13. Avatar for Patricia TesselaarPatricia Tesselaar says

    April 15, 2020 at 12:26 pm

    Oh my I’ve died and gone to heaven! Why is this the first time I’m on your site?

    Reply
  14. Avatar for Melanie TierneyMelanie Tierney says

    April 6, 2020 at 2:07 pm

    I would like to know if you may have a green onion venison sausage/ or venison hot tamale recipe

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 6, 2020 at 2:27 pm

      Melanie: No on the green onion, but you can just use any venison sausage recipe I have and add maybe 1/2 cup of minced green onions. As for venison tamales, yes. Here is my recipe: https://honest-food.net/venison-tamales-recipe/

      Reply
  15. Avatar for chrischris says

    March 30, 2020 at 9:13 am

    Hello Hank. Thanks for this contribution! I finally broke open the boxes of grinder and stuffer that have been sitting in my garage for 3 years. Made some great hot Italian and spiced chicken for my first batch.

    I am confused on a couple of things…1) I noticed in some of your recipes the meat/fat was to be semi frozen and in others just refridge cold before grinding? or maybe I read it wrong. I assume that before grinding any meat/fat mix that it needs to be semi frozen or the fat comes out as mush?

    2) is it necessary to add powdered milk if you do not plan on smoking? I noticed on ingredients of store packaged ‘gourmet’ non smoked sausages that milk was included.

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 30, 2020 at 10:16 am

      Chris: Hey there. 1) Either is fine. If you are quick and can grind and mix rapidly, you don’t need to have the fat semi frozen. All that does is buy you time. You want the fat close to the freezing point, but up to about 40F is OK. As for 2) No. No need to add dry milk if you are not smoking. And you can even skip it if you are smoking.

      Reply
  16. Avatar for chuck ostermeierchuck ostermeier says

    March 10, 2020 at 11:32 am

    Is there a reason for hanging and “drying” the sausages? Once the casings are stuffed, could the sausages be vacuum sealed, cooked “sous vide” and then frozen?

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 10, 2020 at 1:37 pm

      Chuck: You hang the sausages so they get tighter in their skins, and they lose a bit of moisture, which improves flavor. This process is called “blooming.”

      Reply
  17. Avatar for Carol SmithCarol Smith says

    January 8, 2020 at 9:25 am

    From Minnesota. Make sausage from almost anything. How about blood, potato, wild rice sausage?

    Reply
  18. Avatar for Jean DemersJean Demers says

    November 21, 2019 at 3:34 am

    Nice collection of sausage receipts. I have picked up 2-3 that we will make during the weekend. Big game hunting season is over here (Quebec, Canada).
    It is cooking time for venaison. I will get back with more comments.

    Reply
  19. Avatar for Diane NovakDiane Novak says

    November 18, 2019 at 5:17 am

    Do you have a Hungarian Kolbaz recipe you care to share? TY

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 18, 2019 at 7:09 am

      Diane: I don’t have a Hungarian version, but I do have a Polish kielbasa recipe.

      Reply
  20. Avatar for James DavisJames Davis says

    September 25, 2019 at 5:57 pm

    This is a different ball game, loving all the wild game brats ideas thank you! #keeptheoldwaysalive!

    Reply
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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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