Find It Fast
- Sausage-Making Tutorial
- Recipes: Venison, Beef, Lamb, or Goat | Wild Boar or Pork | Duck, Goose, Turkey, or Other Poultry
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.
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.
If you’ve never made sausage before, I wrote a tutorial on how to make sausages at home. Start there.
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…
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.
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.
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.
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.
Swedish Breakfast Sausage
This tangy Swedish breakfast sausage is addicting, and not terribly hard to make.
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.
Texas Hot Links
This recipe is for the standard Texas hot links you’ll see pretty much everywhere in the Lone Star State, except for east Texas. It’s usually made with pork or beef, but I use pork and venison.
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.
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.
Greek Loukaniko Sausage
The quintessential Greek sausage, it has many variations. Mine is an amalgam of several classic styles.
Wild Boar or Pork Sausage Recipes
If you have bear meat, these recipes would fit well here.
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.
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?
Traditional, smoked Polish kielbasa, made with lots of garlic and a little marjoram.
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.
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!
Green chorizo gets its color from green chile, cilantro (you could sub in parsley if you hate cilantro) and powdered greens. It’s perfect broken up in chilaquiles.
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 noticeable.
If you don’t normally like liver, these braunschweiger sausages will make a believer out of you. Smoky, rich and only slightly livery.
A spicier, softer version of Spanish chorizo, this is my version of the Mexican standard.
Classic Mexican longaniza, a cousin to chorizo. This recipe is from the state of Tabasco.
French Pork Crepinette
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.
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.
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 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.
Polish Duck Sausages
A great Eastern European style sausage that begs to be simmered in beer and sauerkraut.
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.
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.
Duck Hot Dogs
Yep, duck hot dogs. They’re awesome. Trust me.
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)
Jacqueline Espina says
Thank you i’m from the Philippines and we only have chorizo and longganiza here. Learning other preparations makes me very happy
Got any wild Turkey sausage recipes?
Hank Shaw says
Ryan: Just use recipes for pork or pheasant – you’ll need to add pork fat anyway.
Thanks for all the great recipes .Going to try a lot of them.
Kelly Hester says
What is the best cheese to add when making links and should it be minced, diced, or shredded?
Hank Shaw says
Kelly: I never add cheese to sausage, sorry. But from what I know, you will want to add something called “high temperature” cheese so it doesn’t melt when you cook the sausage, destroying the link’s integrity.
Doug Lite says
would like to buy your book with all sausage recipes
Thank you very much. Wow bear fat! … none of that here. I didn’t realise bear is eaten.
Hank Shaw says
Kapie: Yes, lots of people eat black bears in the US and Canada.
Kapie Moussac says
Hi. I am so happy I stumbled on your site whilst searching sausage recipes. I’m looking forward to trying some of the sausage recipes especially as I am lucky enough to live in an environment where I also have access to boar and deer. Not to mention perusing all the other recipes. Thank you.
I have a question….. as I don’t eat pork what can I use as a substitute for the fat that is included in some of the recipes?
Thank you Karin
Hank Shaw says
Kapie: Beef fat is normal, but lamb fat also works, as does bear or bison fat.
Coco Collins says
bear fat is prized by pastry chefs of old as it renders into the best possible lard for delicate pastries. if you have the opportunity, bear lard biscuits are heavenly! so much so that we render all our bear fat and buy beef/pork fat for our sausages!