Sausage Formulations (Recipes)

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Fresh (raw) Sausage

Cooked and/or Smoked Sausages

Luncheon Meats

Salami, Dry-cured Meats and Sausage

Bacons, Salt and Brine-cured Meats

My Grandchildren's Recipes

Alphabetical List of Formulations

General Tips and Suggestions






























These sausages are prepared as spiced, raw meat and must be cooked before eating. If you've ever put together the makings of a meat loaf, then making a fresh sausage should present no problem to you!  They are usually made without any curing and are meant to be eaten as soon as possible. It is not necessary to have a lot of equipment for stuffing or even to have casings, just prepare them as sausage patties.  A freshly made, uncooked sausage should always be kept under refrigeration or the meat will spoil.  Freshly made sausages can be kept in the refrigerator for 5 days; an alternative is to freeze them.  The will generally retain their flavor for three months in the freezer, especially if you vacuum pack them with a home-vacuum unit like a Food Saver™.

All recipes are Copyright with all rights reserved.
One copy may be downloaded for personal use only!


Boerewors: A South African sausage, pronounced “boor-ah-vorse” which in Afrikaans translates as “Farmer Sausage”.

Boerewors: Len's revision

Boerewors: Nigel's South African recipe; sent to me by a web site reader.

Droewors: A South African dried sausage flavored with toasted coriander.

Merguez: A hot and spicy North African lamb sausage. Also popular in France and England

Moroccan Chicken Sausage: Made with sweet spices, honey, apricots and almonds; Lamb is often substituted for the chicken.

Moroccan Beef Sausage: A pure beef sausage seasoned with Moroccan spice (baharat).


Soojook: An Armenian-style, dry cured beef and lamb sausage.

Soujouk, Black: From an Armenian family recipe laced with cinnamon, black and white pepper, and garlic

Soujouk, Red: From an Armenian family recipe laced with paprika, cumin and red wine.




All-Beef: Here is a sausage one can make if they don't eat or like pork. Made from fresh beef, it contains no preservatives and must be consumed within a few days.  It does not lend itself to freezing!

Beef and Garlic Italian Sausage:  A tasty beef sausage formulated by a reader of this web-site. I've made it several times and enjoyed it!

Beef-Grilling Sausage: Beef sausages are notoriously dry, but the addition of textured soy protein and sausage phosphates make these sausages nice and moist.

Kosher-style Beef: All beef with no pork products--casings are sheep or beef.

BREAKFAST SAUSAGES (Sometimes referred to as LINK SAUSAGES):

These are generally small diameter links, stuffed into tender sheep casings and made primarily with pork. Sometimes other meats, like chicken, turkey or duck is substituted for the pork. (note: these recipes are listed under "Poultry Sausages". The spicing varies according to region or the whim of the sausage maker. Some, you might say, fall into the category of "designer" sausages. They are generally pan-fried and often served with eggs, pancakes and/or waffles.

Apple-Sage: A breakfast sausage that is a great with “Dutch” pancakes.

Apple-Cranberry-Pecan: A fall holiday favorite; on the sweet side.

Blueberry links: Suggested by a reader! Interesting taste.

Breakfast links: Fresh link sausage with rosemary.

Irish Breakfast: Fresh link sausage made with beer and spices.

Irish Whiskey: Flavored with a good dose of Irish Cream whiskey.

Jalapeno Sausage: The ingredients have been selected to highlight the flavor of the chili, not the heat!

Jimmy "Deen": A clone of the commercial sausage.

Maple: Wonderful complement of pork and maple flavors.

Sage: For those who like the traditional flavor of sage sausage, this is it.



Chili Sausage: A sausage containing, Scotch Bonnet and Chipolte sausage; not recommended for people who have a low tolerence for hot sausage.

Chorizo Chili Verde: This sausage is very mild-It’s not a Mexican recipe, but more designed for American tastes if you want to give a more “Latino” taste to your recipes. If you wish to spice it up add some diced serrano or jalapeño pepper to taste.

Fresh Basil Sausage: This is a mild pork sausage with fresh herbs; It's "rope" style, but you can tie it in links

Chili Pepper Sausage:  If you're a fan of Scotch bonnet peppers, you might like this one!

Fresh Garlic Sausage:  The name says it all! If you like garlic, this is for you.

Fresh Hot Sausage: Just mildly's up to you to make it hotter!

Jalapeno Pork Sausage: for those who like a little heat in their sausage!

Ragin Cajun Sausage: An Alligator and Wild Boar Sausage


Chicken Apple: Chicken thigh meat combined with Fuji apples; contains no pork!

Chicken Basil: Chicken thigh meat combined with spices, garlic and fresh basil.

Chicken Breakfast Sausage - Tony's: This sausage is one I made up during a spring break from school. I think it taste great!

Chicken Raisin Breakfast Sausage - Tiki's: We're teaching them sausage formulation at an early age!

Chicken Jalapeno: a chicken sausage not recommended for the timid palate.

Chicken Peanut: an unusual Asian-style sausage that contains peanuts, rice and coconut milk.

Chicken Pineapple: Very mild sausage with pineapple and an undertone of ginger.

Chicken Raisins, Apples and Walnuts: This is a tasty link sausage formulated by my 9 year old grand-daughter!

Chicken Sun-dried Tomatoes: Chicken thigh meat combined with sun-dried tomatoes, basil and tarragon

Chicken Tarragon: Chicken thigh meat combined with tarragon, garlic and wine

Duck: An American-style sausage that contains some pork and "sweet" spices like ginger, nutmeg and mace.

Duck: Another American-style sausage that contains some pork and garlic, fennel and red pepper. Made by some in Northern California that hunt the Grizzly Island Watershed.

Goose: This recipe is for wild geese, but you can substitute duck or chicken.


Fresh Venison Sausage:  A mild game sausage that contains some pork for texture and is generally grilled.

Smoked Venison Sausage: A cold smoked game sausage that must be cooked before eating.


Medisterpolse - A Danish/American-style sausage similar to the ones available in the Solvang community in Southern California.


Bangers: British style sausage. Familiar pub-food. Often served as a dish called "Bangers and Mash"

Bangers: Irish style sausage. A slight variation in spices from the British style.

Chipolata—English Sausage: A mild, cocktail size sausage popular in Great Britain.

Cumberland: From the North of England…….it’s based on a traditional recipe and is known locally as Cumberland sausage and is not linked but served in a wheel and bought by length in a butcher’s shop.

Lincolnshire: This sausage is a clone of the famous Lincolnshire sage sausage.

Yorkshire: This sausage is flavored with mace and nutmeg.


Alsatian Sausage: A great recipe from Jane Grigson’s book “The Art of Charcuterie”.

Country Sausage: This sausage is reminiscent of the sausages found in Brittany.

Garlic Sausage: A type of sausage commonly made by farmers; often with a splash of local wine is added to the mix.

Toulouse Sausage: A mild French sausage often making its way into cassoulet.


Germany boasts to be the home of over 200 different types of sausages; fresh, cooked, smoked, and dry-cured as well a large variety of ham and ham-like products. Three popular fresh German style sausages are Mettwurst, Teewurst and Bratwurst.  Both Mettwurst and teewurst are "Rohwursts" ("roh =raw; wurst = sausage. these sausages meant to be eaten raw). Bratwurst general term in German for any type of frying sausage (braten = to fry; wurst = sausage). In America, Bratwursts are generally formulated by the ethnic immigrants that settled in a particular state and brought their home-recipes with them to this country. Often the "old-world" ingredients had to be substituted with those found in their new homes. Usually a fine-grained light gray sausage made of veal and pork. They can be grilled outdoors or fried in a pan. Great with sweet Bavarian mustard and potato salad. There are as many varieties as there are sausage makers!

BRATWURSTS - German style sausages meant for grilling.

All-Pork Traditionally bratwurst is made with pork and veal, but with the high cost of veal these days, this formulation is slightly more economical for large batches.

American-style One of many variations that my family particularly likes.

Bramberg-style: A mildly spiced brat with taste of clove and cardamom

Nuremberg-style: A mildly spiced brat with taste of caraway.

Sonoma-style Yet another variation of a great grilling sausage.

Swiss-style A German-Swiss recipe over 60 years old.

Wisconsin-style This bratwurst is a clone of the “Johnsonville Brat” and is on the sweet side .

Wurttemberg-style Spiced with Rhine wine, smoked bacon and caraway seeds

ROHWURSTS - German style smoked sausages meant to be eaten raw.

Bauerwurst: A German-style farm sausage that is raw and lightly smoked.

Mettwurst: A cured, fresh sausage that is eaten raw; an optional cooking method is included in the recipe.

Landjaeger: This is a small, heavily smoked dry sausage that is characteristically flat in shape. Since its production differs from USDA guidelines,  treated (certified) pork must be used. Instructions are referenced in the recipe.

Teewurst: A German-style sausage that is often served at teatime, no less. It is usually spread on pumpernickel or crusty bread.

Teewurst-Rugenwalder Style: A spreadable German sausage flavored with allspice, cardamom and ginger.


Loukaniko - A Fresh Greek sausage with a hint of wine and orange.

Loukaniko-Cheese: A lamb sausage flavored with feta cheese and oregano.

Loukaniko-Cheese 2: Another variation of a fresh sausage made with feta cheese.

Loukaniko-Prasso (Leek): A fresh Greek sausage flavored with leeks.

Macedonian Sausage: A fresh sausage made with ajvar (eye-var) a sweet and hot pepper sauce popular throughout the Balkans.



Gyula: A cold-smoked Hungarian-style kolbaz flavored with caraway and onion.


One thing most Americans are unfamiliar with are Italian Sausages.  Most think they only come in two varieties, Hot and Fennel-flavored. Nothing could be farther from the truth! Every province in Italy has its own special blend of fresh sausage. There are as many varieties as there are sausage makers! Hundreds of family arguments have occurred over whose is "the best".  The list below is obviously not all-inclusive but are a few of my favorites. I hope you will try some!

Bandiera: A mild sausage reminiscent of the colors of the Italian flag; It contains sun –dried tomatoes, mozzarella and Italian parsley.

Bardiccio: An artisinal sausage made with beef, pork and other cuts; sausage is typical of the Pontassevie region 30 Km east of Florence in Tuscany

Barese: A sausage typical of some areas around the town of Bari in southern Italy; it contains pork, lamb and sheep-milk cheese.

  Beef and Garlic: A tasty beef sausage formulated by a reader of this web-site. I've made it several times and enjoyed it!

Cabbage Sausage: A home-style sausage popular in the Piedmont area of Northern Italy.

Calabrian: An air-dried, hot sausage typical of the area of Cosenza in Southern Italy.

Calabrian: A fresh sausage from the region of Bianco, on the "sole of the boot" in Southern Italy

Cevapcici: A Yugoslavian-style  fresh sausage (popular in north-eastern Italy) made with beef, lamb and pork.

Cheese & Wine: A pork sausage with parmesan cheese and wine that can be prepared either as fresh or cooked sausage.

Cotechino: An rich Italian sausage that is boiled and eaten with cabbage, lentils or beans.

Cotechino verde: A variation of cotechino that contains fresh chard.

Garlic & Wine: (Salsiccia con Vino/Aglio)-Air dried by hanging the sausage in cool room or cellar and allow to dry overnight.

Greca: A Greek-style Italian Sausage that is popular with many people in Southern Italy.  It uses the Greek spices of oregano, anise, lemon and orange to subtly flavor the meat.

Herbed Sausage: a savory sausage with garlic, rosemary, sage, marjoram, coriander a a touch of sweet Marsala wine.

Farmer's Sausage: An unusual sausage with onion, spinach, pork and pork rind!

Fresh-Dried: (salsiccia secca) A spicy, dry Italian sausage used much like Spanish or Portuguese dry chorizo.

Luganeca: (spelling variation) A very mild sausage, typical of Emiglia, with a preponderance of rosemary.

Luganega: (spelling variation) An Italian-style sausage that is very mild, typical of Monza.  It is flavored with cheese and wine. Traditionally it is unlinked, formed into a long coil

Luganeca: (spelling variation) An Italian-style sausage, typical of Piacenza, that is very mild. Flavored with rosemary, garlic, nutmeg, wine and cheese.

Mild: A variation often called “sweet Italian sausage".

Mushroom: These mild sausages, which contain pine nuts,  have a  very subtle, pleasant taste of mushroom on the palate.

Neapolitan Style: A fresh sausage redolent with red hot pepper.

Northern Italian Sausage: A very mild flavored sausage for people who do not like fennel.

Onion Sausage: An Italian sausage from the northern regions flavored with laurel, garlic and white wine.

Potato (Grossetto) Style: A fresh farmer's style sausage made with potato and pork and can be eaten raw, grilled or stewed

Salamella di Lombardia: A fresh sausage, flavored with cinnamon, clove and garlic. A variation of "sweet Italian sausage" (no hot pepper or fennel).

Salamella di Mantua: They are very versatile and and often eaten as is; they can also be used with polenta, pasta, fried with leaf veggies or just grilled.

Salamella di Pastori: (Shepherd's Sausage) An ancient traditional Abruzzi sausage of made by shepherds that moved of flocks to new pasture.

Salsiccia di Acri; These Calabrian sausages are air dried and often stored under oil or lard.

Sardinian Style: A hot fresh and/or dried sausage from the Isle of Sardinia

Sicilian Style: A fresh sausage flavored with garlic and fennel seeds.

Spreadable: These sausages are meant to be eaten raw, spread on crusty, toasted Italian bread and are often served as a snack (spuntino) with wine and cheese or part of an antipasto.

Tuscan Style: A sausage that is made in the style of sausages in the environs of Lucca, Italy. They are often eaten fresh,  but  actually contain nitrate cure as they are often dried in Italy.



Kafta: Traditional Lebanese Kafta made into a portable sausage and flavored with onions, allspice (or Arabic 7-spice)

Chicken-Qatar: A spicy sausage based on chicken and 13 middle-eastern spices!!!!

Lamb Kabob Sausage: A kabob-spicing of lamb but placed in a casing instead of the tradition skewer

Lamb-Qatar: A spicy sausage based on lamb, onion, rice and eleven spices!

Makanek: A popular Lebanese sausage with overtones of cumin.

Shawarma Sausage: Traditional Lebanese shawarma made into a portable sausage.


scandinavian SAUSAGES

Norwegian Potato Sausage:  (Norsk Potetpølse) It is mildly spiced, with a hint of allspice and a fair cereal grain and milk used.



Kielbasa: (American Style) A recipe for fresh Polish/American sausage. Poach in water or broth, then grill.



Tony's Chicken Breakfast Sausage: This sausage is one I made up during a spring break from school. I think it taste great!

Chicken-Qatar: A spicy sausage based on chicken and 13 middle-eastern spices!!!!

Duck Sausage: American Style sausage made with garlic, ginger, nutmeg and mace. Can be smoked if desired.

Duck Sausage: European Style sausage made with apricots, pine nuts. cognac and tarragon. Can be smoked if desired.

Duck Sausage: Named Grizzly Island (for the hunting area in California). This sausage is mildly flavored with fennel, clove, garlic and pepper, with the sweet-tart addition of cranberries.



Kupaty: a Georgian sausage ring that is air dried for several days, then cooked and eaten




So many cultures and societies that have been influenced by Spanish and Portuguese immigrants that they have developed their own specialized versions of the original Spanish chorizos and longanisas. These variations are based on local ingredients and specific tastes, some contain mild peppers. others hot peppers and some with no pepper at all. I suggest you give some a try and expand your tastes!

Linguicia De Lombo: A Brazilian fresh pork sausage using the meat from pork loins as a basis for the sausage.

Linguicia Pura de Puerco: Another Brazilian fresh pork sausage, this one made with pork ham meat and flavored with seasoned rum

Longanisa Fresca: A fresh Mexican style fresh pork sausage, flavored with wine vinegar.

Longaniza - Spanish: This is a fresh sausage typical of the area of Aragón.

Longaniza Chilean: A wine and garlic flavored fresh pork sausage.

Rustic Sausage: This country sausage hails from Brazil and was submitted by a reader. Very mild and tasty sausage, best when grilled.


Argentinean: A dried chorizo that contains no hot peppers

All-Beef: This is an all beef chorizo used for flavoring tacos, enchiladas, chilies, etc. It is mild flavored, not a lot of hot peppers.

Basque Chorizo: This is a spicy semi-cured sausage from the northern city of Bilbao, on the sea of Biscay, Spain.

Creole-style or Chaurice: Louisiana-style hot sausage. The Creole version of chorizo

Cuban-style: This chorizo is quite a contrast to the Mexican version in that it contains no hot pepper but is packed with fresh cilantro.

Green Chorizo: A specialty of Toluca, Central Mexico. This sausage is quite different from "red" chorizo.

Goan-Style: Portuguese influenced Indian pork sausage can be prepared fresh or air-dried.

Mexican all-beef: Chorizo de Res.  An all beef sausage great for tacos, tostadas, enchiladas, etc.

Michoacan-style: a Mexican style chorizo similar to those of the state of Michoacán.  They are flavored with hot pepper and cumin.

Portuguese-style: The Portuguese use red wine to give the chouriço a darker color and a more intense flavor. Three versions are given.

Sangre de Cristo: A southwestern U.S.-style CHORIZO that is fairly hot, but can be made much hotter by increasing the amount of habanera chilies.

Sonoran-style: A Mexican style sausage that is quite hot pepper...that can be used in many Mexican recipes calling for chorizo.

Spanish-style: This is a sherry-favored, lightly smoked sausage that is quite different from Mexican-style chorizo.

Spanish-dried: A very mild, air dried sausage with roasted sweet red peppers.



Balinese Fried Pork Sausage: (Urutan Celeng) A cooked pork sausage flavored with tamarind, curry and black pepper.

Burmese chicken sausage: A recipe from a frequent user; a hot sausage spiced with garlic, ginger, hot pepper and fresh cilantro

Curry Sausage: This sausage formulation is a mixture of both Thai and Indian (Mumbai) flavors. It’s a little on the hot side but one of my favorites.

Filipino Sweet Sausage: A "sweet" sausage adapted from the Filipino Government Standard Formulation.

Filipino Longganisa: Strong garlic flavor with anisado wine; described as Longganisa na may bawang.

Gyoza Sausage: An Asian influenced sausage with the flavor of "Pot Stickers"

Thai Chiang Mai: A northern-style Thai sausage with hot chili peppers!

Thai (Issan) Garlic: An authentic Thai sausage sent in by a reader. This recipe includes "sticky" rice in the formulation

Thai Glass Noodle Sausage: Glass-noodles, rice and starch help keep the juices inside this garlicky-sweet (and very regional) sausage. It is often sold at the local markets held weekly at Buddhist temples.

Thai Panang: Another authentic Thai sausage sent in by a reader.  I made it and I love it!


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This type of sausage is either cooked partially or wholly. These sausages most often contain sodium nitrite as a curing agent (required for cold smoking!) and can be cooked using a variety of methods which can include, oven-cooking, smokehouse cooking, steaming, or poaching. In addition to cooking, these products are often smoked for additional flavor. Generally these sausages are meant to be reheated before eating, except in the case of semi-dry cured sausage or so-called summer sausage, which, in addition to the added cure, undergo a partial cooking and/or smoking and air-drying stage. Generally they must be kept under refrigeration after processing.

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Andouille: Too hot for some; others will undoubtedly add more hot pepper and garlic!

Andouille: A Cajun style, heavily smoked, "chunky" sausage used in gumbo, etc.

Beef Stick, Smoked: American style 100% beef sausage given a heavy smoke.

Boudin-Shellfish: A variation of American boudin made with shrimp, crawfish or both.

Cocktail Sausage: A nice little cocktail sausage that can be served with your favorite BBQ sauce.

Duck Sausage: American Style sausage made with wild duck, garlic, ginger, nutmeg and mace. Can be made fresh style, if desired.

Frankfurters: Tasty hotdogs—not at all like those packaged dogs available in the super’s deli case!

Garlic Franks: A plump dinner frankfurter-style sausage that is heavy on the garlic!

Hot Dog-Cheesy Franks: A hotdog recipe with chunks of high melt cheddar cheese.

Hot Dog-Skinless: Tasty franks—Rudy's kid's favorite

Hot Dog-Swiss: A nitrite free version of Swiss "Weisswurst"

Hot Links, California: Not as hot as the other recipes and has a hint of vinegar and pepper.

Hot Links, Bubba’s Five-Alarm: If you like your links hot and smoky, try these.

Hot Links, Len's Super Hots: These "hots" contain about 4.5% of hot habanera and jalapeño  peppers

Hot Links, Red Devil: These are lightly smoked and medium-hot!

Hot Links, Red Hots: Yet another version of hot links!

Hawaiian Sausage: An island variation on a Portuguese sausage.

Kielbasa: An American-Polish sausage from Michigan

Pepperoni: Try this on your next pizza!

Potato: A popular potato sausage from Michigan

Ring Bologna: This sausage is more European in nature and is an emulsion sausage has a nice texture and subtle flavor.

Ring Bologna: A special recipe from Lykens Valley Pennsylvania containing coriander, garlic and black pepper

Scrapple: A Lykens Valley PA style scrapple with buckwheat and toasted corn flour.

Smoked Sausage: A garlic and onion flavored sausage made with both beef and pork meat, simply spiced.

Smoked Sausage: A country-style smoked sausage with a hint of hot pepper.

Smoked Sausage: This Pennsylvania Dutch style sausage is simply spiced.

Smoked Sausage: Tennessee style with a little Jack Daniels

Smoked Sausage: A good tasting sausage with Tony's special spice mixture.

Turkey Sausage: A mixture of savory spices, cranberries and turkey--smoked lightly. Great around Thanksgiving Day.

Venison-Kielbasa: A kielbasa-type sausage that can be made with venison, elk, etc.

Venison Summer Sausage: A Thuringer-type summer sausage that has a distinct tart "tang".

Vienna Sausage: Small, un-smoked cocktail sausages very similar to hotdog in taste.



Kransky -  A smoked sausage (with or without cheese) that is quickly becoming popular in Australia



Jamaican Jerk Sausage: Don’t try this sausage if you have no tolerance for heat! It’s heavy on Scotch Bonnet peppers and allspice.

Longanisa (Cuban): A Cuban-style pork sausage spiced with very hot Havana chilies.



Frikandellen: These sausages are skinless and after preliminary cooking are generally served deep fried, on a bun, with a “Speciaal” sauce and deep-fried potatoes.



Longaniza Yucatan: A smoked sausage flavored with hot chilies and onion.



Forest Mushroom Sausage: A savory Chinese sausage made with black mushrooms, and rice wine that can be served in steamed or stir-fry dishes.

Lop Chong: A Chinese sausage, flavored with star anise. This sausage is not smoked.

Lop Chong Char Siu: A Chinese sausage, containing Chinese-style red BBQ pork and not smoked.




Rookworst: A smoked, Flemish garlic sausage


Boudin Blanc: Made with both pork and chicken, with the addition of cream and French spices.

Cervelas: A "white" emulsified boiling sausage with pistachio nuts; French in origin

Cervelat Sausage: One of thef European that are fermented, cooked semi-dry sausage. Most  countries produce their own formulation that may include ginger, cardamom, coriander, nutmeg, etc.

Duck Sausage: European (French) Style sausage made with wild duck meat, apricots, pine nuts. cognac and tarragon. Can be made fresh style, if desired.

Parisian Garlic Sausage: If you love garlic, this is for you!


White Pudding, Scottish Version: A very mild sausage usually eaten at breakfast that contains pork, cooked grains (cut oats or barley) and spices.


Bauernbratwurst: A farm style smoked bratwurst

Bierwurst: A Bavarian sausage, that is generally sliced and eaten cold as a luncheon meat. It has a strong garlic flavor but actually contains no beer.

Bockwurst: A spicy sausage made with primarily with pork and onion and enriched with a heavy cream….goes wonderfully with cold, bock beer!

Currywurst: A “frank” flavored with curry; a Berlin specialty; served with curry sauce and fried potatoes.

Kasewurst: A Swiss sausage redolent with Eumenthaler cheese chunks.

Knackwurst: A strong garlic flavored sausage with the texture of a hot dog. Lightly smoked.

Knoblauchwurst: All all-beef garlic hot dog style sausage...not smoked but very heavy on the garlic.

Krautswurst: a specialty of the Steigerwald, in the state of Franconia in Southern Germany.

Liverwurst: A Braunschweiger style smoked liver sausage.

Liverwurst: A spreadable German liverwurst with several options in the formula.

Mettwurst: A cooked version of this sausage. The formulation is one of many versions. The German word "Mett" refers to ground pork, so a literal translation would be "pork sausage".

German Summer Sausage: a farmer’s style summer sausage that makes great sandwiches.

Thuringer: A smoked “beef stick” style German summer sausage.

Weisswurst: A delicate sausage made of veal and pork, often served steamed. Some people refer to them as “white hot dogs”.


Loukaniko: A smoked version of the popular Greek sausage flavored with orange.


Kolbasz: A Hungarian "kielbasa" flavored with wine, garlic, allspice and paprika and heavily smoked.


Biroldo or Italian style back pudding; also called Sanguinaccio; A blood sausage popular in Tuscany and becoming increasingly rare in the USA's commercial sausage production. This version is "sweet" with raisens and pine nuts.

Cheese & Wine: A pork sausage with parmesan cheese and wine that can be prepared either as fresh or cooked sausage.

Cotto Salami: (also called Cooked Salami) This is a cooked, mildly flavored Italian style salami with a characteristic flavor; made of coarsely chopped pork and beef pork trimmings, flavored with winter savory and garlic and stuffed into large diameter casings.

Cotto Salami: A style of cooked salami more suited to American tastes.

Cotto Salami d'Asti - A version of cooked salami that is popular in Asti, near Turin

Potato Sausage: Italian version of potato sausage, from Grossetto. Can be eaten raw, boiled, or grilled!

Roasted Garlic Sausage - salsiccia agliata: a savory grilling sausage with chunks of sweet roasted garlic imbedded in the sausage. There are 4  variations of this yummy sausage!


What is said of Italian sausage also holds true for Polish sausage: There are as many formulation as there are Polish or Polish-American sausage makers! The word "kielbasa" simply means "sausage" in Polish.


Polish Sausage: American-Polish Style; Lightly smoked, delicately spiced, subtle flavor and a good griller!

Polish Sausage: Babba’s - An old world spicing combined with ingredients from new world food technology.

Kabanosy: Heavily smoked, long dry sticks of Polish sausage.

Mysliwska: A true Polish sausage recipe sent from a reader in Poland.

Slaska: A Silesian sausage that is both smoked and boiled.

Serdelki - A short, plump, smoked and boiled sausage similar in taste to our "hot dog"

Wedzona: A smoked Polish sausage from a reader in Poland.


Linguica (Portuguese): A smoked sausage in the Portuguese style. Some red pepper, but definitely not a hot sausage.

Longaniza (Spanish): A long, coarsely ground, Spanish sausage flavored with smoked, hot paprika.

Butifarra: There are many Spanish versions of this sausage (crudo, blanco, negro, cocinado, etc.). This version is often prepared with white beans, onions and Spanish pancetta.


Russian Sausage -1- One of many types of Russian sausages. This one flavored with onion, dill and caraway

Ukrainian:  A style of sausage that has large chunks of beef mixed with ground pork and spiced with bay.

Odessa Sausage: A smoked kielbasa from the Ukraine that his very heavy on garlic.



Potato Sausage: If you’re fond of Swedish meatballs, you’ll like these sausages.

Medvurst: This sausage is also known as Göteborg Summer Sausage; heavily spiced with cardamom.



Filipino Smoked Sausage: A Filipino variation of the Spanish longanisa; Recipe from a Filipino government publication.

Red Sausage: A short, fat, spicy sausage. Filipino sausage makers dye this sausage red and therefore it is sometimes called “red sausage"; sometimes its also sold as "Filipino Longaniza”.

Smoked longganisa: Another variant of longanisa made in the Philippines



Oyster Sausage: Not a 100% oyster flesh sausage, but oyster and pork blended with fine herbs, rice and cream.

Seafood Sausage: A versatile, delicate shellfish sausage.

Sturgeon Sausage: Sausage made sturgeon is popular with some fishermen in northeast Italy. Sturgeon is called storione in Italian, hence the sausage is called salsiccia storione.



Serbian Sremska Sausage: Sremska sausage is one of the better known sausages of Serbia ( the former Yugoslavia)


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Luncheon Meats or Luncheon Sausages are a catch-all category for those cured and cooked meats that are generally a large diameter, such as bologna and cotto salami. These products are really a category of cooked sausage...its just that their large diameter makes them conducive to laying onto sliced bread to make a sandwich!

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Bologna: Tasty beef and pork luncheon meat that the kids will like.

Ham Roll - Spiced: An example of a luncheon meat with cubes of meat held together by the enzyme transglutaminase - "meat glue"

Krakauerwurst: A German version of the Polish Krakauer

Mortadella: This is sausage fully cooked. This more typical of the American-style of Mortadella and contains whole pistachio nuts and black peppercorns.

Mortadella di Bologna: A different formulation. This style of salami called Mortadella di Bologna and is closer to Italian tastes than the one above.

Mortadella di Prato: A Tuscan mortadella made with Alkermes, which gives the meat a reddish color.

Olive Loaf: An old American standby made with stuffed green olives

Peppered Butt: If you can’t wait for your coppa to dry cure, try this easily prepared, cooked peppered butt.  Its called capocollo cotto in Italian.

Porchetta:  a boneless pork shoulder of Italian origin formed into a lunchmeat roll

Prosciutto Cotto: an Italian Style Boiled Ham  similar to American boiled ham but with "Italian spices"

Scrapple: A Lykens Valley PA style scrapple with buckwheat and toasted corn flour.




Beef Stick: A beef summer sausage similar to that sold by "Hickory Farms"

Bologna—Country Style: An all beef, densely smoked sausage similar to those found in Lebanon County.

Bologna---Sweet Lebanon style: Bill and I worked on this a long time to get it perfect.  I think you'll like the results.

Bierwurst: A Bavarian sausage flavored with rum and juniper.

Bauernwurst: A German farmer summer sausage.

Cervelat: A continental-style summer sausage with juniper, garlic and mustard seed.

Summer Sausage: American Style. Another name for "Beef Stick" (as above)

Summer Sausage: German Farmer style.

Thuringer:  A German summer sausage with ginger, nutmeg and mustard seed.

Turkey Breast: A tasty, easy to make luncheon meat made with turkey breast---you can substitute chicken or duck!




Blut-Zungenwurst: A German style blood and tongue sausage.

Cotto Salami: (also called Cooked Salami) This is a cooked, mildly flavored Italian style salami with a characteristic flavor; made of coarsely chopped pork and beef pork trimmings, flavored with winter savory and garlic and stuffed into large diameter casings.

Cotto Salami: A style of cooked salami more suited to American tastes.

Cotto Salami d'Asti - A version of cooked salami that is popular in Asti, near Turin

Galantina: An Italian style-chopped ham luncheon meat.

Gelbwurst: A variation on German bologna, which is nitrite/nitrate free and has less than 1% salt.

Ham Roll: A great tasting, bologna-type luncheon meat made with cooked ham.

Headcheese: A spicy concoction of cured pork meats and rind,  which is then cooked and molded into a loaf. Use as a luncheon meat.  See also Soppressata.

Headcheese: Pennsylvania-German style from a family recipe (often referred to as Sülze)--no nitrates or nitrites!

Honey Loaf: Very mild, sweet sandwich meat...tasty on rye with a splash of brown mustard

Jagdwurst: A pure pork roll with chunks of cured ham disbursed throughout a baloney-like emulsion.

Leberkaese: Bavarian Style meat-loaf/lunchmeat. It is often eaten sliced thick, fried with a fried egg on top; Also, at lunch, as a sliced meat on a roll with thinly sliced pickle, brown mustard and a side of hot German potato salad or sauerkraut.

Pork Roll-New Jersey: A clone of Taylor's Pork Roll

Pressed Ham Loaf: Make this if you want to try your hand at using a pressure mold.  I got mine at an eBay Auction.

Soppressata, Tuscan Style: (Northern Italian headcheese) A mixture of cured pork ham, pork tongue and rind, (spiced in an Italian mode) which is then cooked and stuffed into a roll-shaped luncheon meat; sometimes referred to as “Testa in Casetta” or “Soppressata Toscana”.

Tongue Loaf: Pennsylvania-German style from a family recipe that does not contain nitrates or nitrites!

Turkey-Pastrami Roll: A "pastrami" spiced turkey luncheon meat. Yummy!

Turkey Roll: Both light and dark turkey meat cured and spiced pink peppercorns and capers.

Zampone: (tsam-POH-neh) An Italian lunchmeat, based on the formulation for cotechino.



Pork Luncheon Meat: A large diameter (4 inch) smoked, chopped pork sausage that’s great for sandwiches.


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Dry-cured sausages are not cooked, but meant to be eaten raw. This sausage type contains a combination of nitrite and nitrate curing salts to control spoilage bacteria. These products are generally dried using a combination of salt and controlled temperature and humidity to reduce the moisture level in the meat below the levels that can cause the growth of spoilage micro-organisms. All commercial dry-cured products are now inoculated with a starter culture of bacteria known to produce lactic acid, which raises the acidity of the sausage and discourages other micro-organisms from growing. Dry-cured products can be kept in the cool temperatures of a cellar or larder and do not generally need refrigeration. Like cooked sausages, these products may be flavored using a smoking process.

The amateur sausage maker is cautioned to thoroughly understand the dry-cure process before attempting to make dry-cured meats. The internet is full of very dangerous recipes copied and posted by people who have little or no understanding of lactic meat fermentation processes. Some of their recipes can kill you!

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Bacon, Honey-cured: This formulation forms a slightly smoky-sweet bacon. It is suggested that you cook this bacon slowly, over medium-low heat, to prevent burning the sugars and darkening the bacon strips!

Bacon - Chinese style: Chinese bacon is not used as a breakfast meat but rather a flavoring agent in many vegetable and noodle stir-fry dishes and soups.

Bacon - Buckboard: This bacon is cured from the pork shoulder and is neither as fatty as slab bacon nor as lean as Canadian bacon...but is sure is good!

Bacon - Jowl: A nicely flavored smoked bacon made from pork jowls; very popular in the Southern States of America.

Bacon - Canadian (see: brined products) This is a recipe for a U.S. product that is a brine cured pork loin which is smoked before eating.  It is not the “true” Canadian “pea meal bacon” produced in Canada. Pea meal bacon is pork loin which has been cured, but not smoked, then coated with yellow corn meal.

Guanciale: A bacon-like product (not smoked) popular in central Italy. Use like pancetta.

Pancetta - Italian bacon, rolled into a "log" shape; In the south of Italy, often doused with red, hot pepper on the outer surface and in the north, with wild fennel seeds.

Tasso: A Cajun-style smoked pork used as a flavoring in jambalaya, etc.



Basterma: An Armenian dried beef (sometimes called Pasterma).  Characteristic of a number of dried meats from Turkey, Syria and Lebanon.

Basterma: A shared recipe from an Armenian family living in Australia.

Bresaola: (pronounced breh-ZOHL-ah) is air-dried beef loin or sirloin that comes from Northern Italy and used much the same way as prosciutto.

Carne Salada: A cured beef that is a specialty of Northern Italy.  It is very versatile in that it can be consumed raw, cooked or smoked.

Carne Salata: This type of "prosciutto" is made from pork "cushion" meat.

Coppa: (Dry Cured) An Italian-style cut from the pork shoulder that is dried for approx. 35 days...It is eaten like prosciutto.

Coppa: (Wet Cured) This is the same cut as above: cut from the pork shoulder but wet cured befor drying.

Dried Beef: An easy to make home recipe! Try this for your next plate of creamed beef!

Dried Beef - Len's My favorite!

Jerky: Dried and smoked strips of meat; You can use Beef, Venison; Elk, etc.

Jerkey-chewy: A great recipe provided by a reader that produces a very nice "mouthfeel"

Lardo: A salt and herb cured specialty of Tuscany mad with pork fat.

Lendenspeck: A cured pork loin wrapped in cured bacon, then heavily smoked,

Lonzino - Pork Loin:  Similar in taste to prosciutto, but much leaner and quicker to make.

Pancetta: This is an Italian meat prepared from the same cut as American bacon...however it is generally not smoked.  It is cured and dried for at least 20 days and can be eaten sliced thin as a cold cut or cooked in a number of recipes.

Prosciutto (American Style): a cured and dried leg (ham) of pork, aged over thirty days. It is sliced paper thin and eaten as a cold cut. It can also be made from "picnic ham". This recipe is from commercial American production. Parma Style will be published in spring 2006.

Prosciutto Crudo (Parma Style): Italian style cured ham with no nitrates. cured only with salt for a period of at least 16 months!

Prosciutto-Lamb: An Unusual prosciutto recipe submitted by one of the web site's reader.



Catalonian Fuet: A salami-like cured sausage originating in the Pyrenees mountain towns of Spain

Kindziuk: A dry-cured Lithuanian sausage, probably of Tarter origin.

Kulen: A Slovenian style salami that contains paprika and is smoked.

Loukaniko-Bulgarian: A Balkan interpretation of the Greek sausage.

Moskovskaya: A Russian "salami" characteristic of Odessa in the Ukraine

Noisette: A French salami flavored with hazelnuts and wine.

Pepperoni: With this recipe you can make an old world style dry cured pepperoni.

Plockwurst: A German-style smoked, then dry-cured "salami"

Polish style "salami": A small Polish-type sausage similar to Italian salamini made in the USA.

Rossette: A French salami flavored with garlic and Quatre-éspices

Salchichón: A “cold smoked”, Spanish style dry-cured sausage that is sherry flavored .

Sobresada: A Spanish sausage that is softer and more pate-like than the Italian soppressata.

Szalami: This is a Hungarian salami in the style from the city of Csaba.

Salami - Artigiani: An artisan-style of fine grained salami with whole peppercorns similar to those produced in northeastern Italy.

Salami-Bastardo: The unusual Italian name for this salami does not refer to illegitimacy, but instead it refers to the fact the salami is a hybrid…it breaks from tradition by using beef in addition to pork!

Salami - Calabrese Style: A small diameter salami laden with a lot of hot red pepper.

Salami-Cascina: Farmhouse style salami--First place winner of the Salumi Contest of the Festa Italiana in Seattle, Washington

Salami - Ciauscolo: A smoked, soft and dry-cured salami style from central Italy. Often spread on country bread when young.

Salami - Coglioni di mulo: This is a salami from the Abruzzo region of Italy and is loosely translated as "Mule's Balls" or more politely "Mule's Testicles"

Salami - Coppata: A style typical of the Veneto region of northeast Italy.  It consists of a coppa surrounded by salami, then dry cured. It is also know as Salami Veneziana.

Salami - Crespone: A softer salami, specialty of the Verona region of Italy, made with "sweet" spices like cinnamon and clove.

Salami d'Oca: A salami made from goose. Popular with the Italian-Jewish population when made without both pork casings and cheese.

Salami - Elk: A dry-cured salami made in the Italian tradition out of elk and pork.

Salami - Felino: A very mild tasting salami flavored by only garlic and black pepper.

Salami - Finocchiona: An Italian salami in the style of those made in the Chianti region of Tuscany.

Salami - Game Bird: Salamini del'Uccelli -A "hunter's" style salami made with combinations of wild geese, ducks and doves

Salami - Ginger: A German-American version of a dry-cured sausage; Pennsylvania-style

Salami - American Semi-dry Genoa Style: This formulation is what most Americans are familiar with eating. If you are looking for the Italian version (Salame Sant’Oclese) check my alphabetic list.

Salami - Genoa Style: A large diameter, pure pork dry cured salami, lightly spiced so as not to mask any of the sweet pork flavor.

Salami - German American Style: A smoked salami in the tradition of German immigrants to America.

Salami - Hot: A dry cured salami spiced with hot red peppers and Marsala wine.

Salami - Hungarian style - Salame Ungherese: After lightly smoking, this paprika flavored salami (characteristic of northern Italy) is dry cured.

Salami - Cacciatore (Hunter Style) or Salamini: A small, dry salami so-called because they were small enough to stuff in the hunter’s pocket for lunch during a day in the field. Italians call this salami cacciatore.

Salami - Kaminwurz: "Fireplace” Sausage --smoked salami from the Val Badia in the southern Tyrol.

Salami - Len Poli's Favorite: This is my personal formulation that I enjoy when I want a typical Italian-American salami

Salami - Luccese:  A dry salami typical of the Lucca region of Tuscany.

Salami - Milano Style: This salami is similar to the common type of Italian salami available in the delicatessens of the San Francisco Bay Area. It is characterized by finely ground meat and fat and the addition of cracked black pepper.

Salami - Nduja: A salami variation of Calabria, loosely based on the French Andouille introduced in the 18th Century by the Bourbons.

Salami - San Francisco: Very similar to the Milano type; Typical salami made by the Italian people of North Beach.

Salami - Sant'Olcese: "Genoa Salami"-This is quite different from what Americans know as “Genoa” salami—this one is lightly smoked and has large cubs of fat!

Salami - Soppressata: Calabria Style.  This salumi is from southern Italy and is popular with Italian-Americans, especially those who live on the East coast of the U.S.

Salami - Soppressata -Goose: An Interesting variation on a goose salami--this uses pork fat; you can substitute poultry fat for a kosher-style product.

Salami - Soppressata:  Roman Style.  A lot of confusion surrounds this type because spelling variants and the fact that it can describe a different sausage in different regions of Italy. This particular salami, which is called Spianata, is characterized by a higher fat content and its flattened shape.

Salami - Soppressa: A salami characteristic of the Friuli region that capitalized on the Venetian spice trade.

Salami - Soppressa: Another variation of Venetian sopressa.

Salami - Toscano Style:  This salami is characterized by the large pieces of diced fat dispersed throughout the meat...however, the fat content is the same as “regular” salami.

Salami - Turkey: Can’t mix meat and dairy? Like salami? Try this one!

Salami - Venison : A dry-cured salami made in the Italian tradition out of deer meat and pork. Any game, like elk or antelope, may be used in place of the venison.

Salami - Ventricina d'Abbruzzo: A salame with larger pieces of meat than most salami flavored with hot pepper and rosemary.

Slimmie Jimmie: Italian Style Slim Jims.

Snack Sticks:  Also called "Slim Jims" like those available at supermarket check-out stands.

Soupy: (Americanization of the Italian Soppressata) A small, hot salami that is dry cured and preserved under oil or lard.

Speck: An Italian ham from the Tyrol Region- air dried for several months

Walnut Sausage-Salsiccia alle Noce: A dry cured sausage found in a small region in Calabria, Italy; influenced by the Turks

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Typically, not sausages, the following recipes are often included with a collection of sausage recipes. Brine-cured products, sometimes referred to as pickle curing, are cured by soaking meats in a "pickle" (a solution composed of salt and curing salts) which often contain sugar, spices and flavorings. The cuts of meat are submerged in in the pickle until the curing agents penetrate the product. Depending upon the particular product, the pickled meat may be either smoked, baked, boiled, broiled or dried and eaten uncooked.

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Bacon - Buckboard: This bacon is cured from the pork shoulder and is neither as fatty as slab bacon nor as lean as Canadian bacon...but is sure is good!

Bacon - Canadian-Glenn's Recipe: This is a recipe for a U.S. product that is a brine cured pork loin which is smoked before eating. 

Bacon - Canadian-Len's Recipe: Quick, simple recipe that produces a product similar to that which is commercially available.

Bacon - Chinese: Chinese bacon is not used as a breakfast meat but rather a flavoring agent in many vegetable and noodle stir-fry dishes and soups.

Bacon - Filipino (Tocino or Pinoy Tocino): A very sweet bacon that is redolent in garlic.

Bacon - Honey: This formulation forms a slightly smoky-sweet bacon. It is suggested that you cook this bacon slowly, over medium-low heat, to prevent burning the sugars and darkening the bacon strips!

Bacon - Jowl: A nicely flavored smoked bacon made from pork jowls; very popular in the Southern States of America.

Bacon - Jowl: Italian Style (Guanciale): A nicely flavored non-smoked bacon made from pork jowls; very popular in the Central Provinces of Italy...used like pancetta

Bacon - Pea Meal: Pea meal bacon is pork loin which has been cured, but not smoked, then coated with yellow corn meal. “Pea meal bacon” as produced in Canada is quite different from American-style "Canadian" bacon.

Corned Beef: Once you have the satisfaction of making your own, and after you taste it, you’ll have a hard time going back to “store bought” corn beef!

Ham—Boiled (American-style): If you find a good deal on pork picnics, try making this old-fashioned boiled ham.  Use it for sandwiches or slice thick and fry with eggs and hash browns.

Ham—Boiled (Italian-style): Very much like the American except for the continental spices and forming it it a pressure mold.

Ham—Smoked: You can also make this ham from pork picnics, for that smoked cooked flavor.

Ham---Maple Flavored: An easy to make recipe especially for beginners!

Ham--Spread: When you have a some trimmings or irregular pieces left over from a cooked ham, this recipe makes a nice spread for crackers or crusty bread.

Lardo: Salt cured pork back fat flavored with garlic and herbs--A specialty of Tuscany, Italty.

Pancetta--Wet Cure: This is a variation of the dry cured version; If your looking for the dry cured version click on this link: Pancetta

Pastrami: A smoked beef brisket flavored with cracked pepper and coriander.  Makes terrific Reuben sandwiches!

Pigs' Feet: Cured and pickled pigs feet, suitable for "canning".

Pickled Sausage: Glenn's pickle recipe.

Pickled Sausage: Papa Poli's special pickle recipe.

Turkey Loaf-Smoked:  Here is what you can do when the supermarkets have turkey on sale!

Tasso: A Cajun-style smoked pork used as a flavoring in jambalaya, etc.

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My Grandchildren's Home-formulated Recipes!    

The following recipes were developed by my grandchildren.  Their general procedure in developing a formulation consists of "sniffing" and "tasting" a variety of spices, then choosing those that appeal to them. Then they follow the general rules of about 30% fat (generally the concentration in a pork shoulder) and about  1 to 1-1/2% salt. They then decide on a grind that is appealing to them as well as a casing.  The last decision is whether the sausage will be the fresh variety or cooked!

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Buona Fortuna (Good Luck) Breakfast Sausage: A link sausage that contains eight spices and a bit of sugar to help  browning the sausage nicely when pan fried.

Tony's Chicken Breakfast Sausage: This sausage is one I made up during a spring break from school. I think it taste great!

Tianna's Chicken Raisin Breakfast Sausage: We're teaching them sausage formulation at an early age!

Tony's Garlic Hot Dogs: I made these for a family Bar-B-Q at my Nonno's house for a Forth of July Party.

Tony's Smoked Sausage:  A cooked, smoked sausage with a mixture of Tony's until now "secret" spices with a little added sausage phosphate to help retain moisture when the sausage is cooked.




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