Tips and recipes for making the best homemade sausages. From pork to veal to game animal sausages, start here here for delightful and enticing inspiration.

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Two Master Butchers Have Made the Smoked Kielbasa of Our Dreams

We tried all three sausages from J&E SmallGoods, the recently launched company from butchers Jocelyn Guest and Erika Nakamura.
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Roasted Merguez Sausage with Apples and Onions

For this sheet pan dinner, use Honeycrisp or Pink Lady apples, which hold their shape better during roasting that other varieties. Plus, their pleasant sweetness balances the intensely spiced merguez sausage.
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Sausage, Kale, and Potato Skillet Supper

My love of cooking for one runs so deep that I wrote a book about it, Cooking Solo: The Fun of Cooking for Yourself. Fundamentally, I believe that making a delicious meal is a powerful way to nourish and nurture yourself. It’s an exercise in creativity and self-care. You can also think of it as a rehearsal of sorts, testing a recipe out before you make it for other people. Another overlooked advantage to cooking for oneself is that you have the freedom to make whatever you please. You don’t have to compromise or worry about whether or not someone else approves of your menu. In short, you can allow yourself the pleasure of giving into your cravings. Which leads me to one of my favorite wintertime indulgences: making a solo dinner that can double as a hearty, comforting breakfast. Here, the potatoes and sausage remind me of the first meal of the day, but I often swap out pancakes and eggs for kale and onions to make it feel more like dinner (and more grown-up, since there are vegetables). The brilliant thing about this recipe is that you can cook it all in one skillet. The key is adding each ingredient at the right time so that everything cooks without burning. You start by cooking the potatoes and sausage (I recommend small red potatoes and spicy Italian sausage, but you can use your favorite) and then once those start to brown, you add the sliced onions and then the kale. The bonus to using fresh sausage is that you get some of the delicious rendered fat as it cooks, which flavors the potatoes, onions and kale. To brighten the dish, once everything is cooked, I squeeze lemon juice over the top, and sprinkle the whole shebang with chopped parsley. This is a single-serving recipe, but it can easily be doubled—just use a bigger skillet so you have plenty of room.
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Lemongrass Sausage Lettuce Wraps

Nothing compares to the flavor of meat the day it was ground, and grinding meat at home allows you to choose your own flavors. Studded with heady aromatics, these super-fragrant patties are a great way to upgrade your go-to fried rice recipe. Make a stop at your local Asian grocery for stalks of fresh lemongrass; their fresh, sharp flavor is far superior to the pastes you’ll find in most supermarkets.
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Garlic Sausage with Field Peas

At Henrietta Red in Nashville, Best New Chef Julia Sullivan combines locally sourced ingredients—like sausage from Nashville butcher Porter Road—with house-preserved items. This Garlic Sausage with Field Peas brings it all together. Field peas are a close cousin of the black-eyed pea and can be found fresh or frozen at most supermarkets.
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More Sausage

Pork-and-Apple Bedfordshire Clangers

Sam Jacobson of the Stargazy bakeshop in Philadelphia delivers both sausage roll and fruit pie in these traditional spiced half-and-half pastries from eastern England. Fun fact: Bedfordshire residents are nicknamed “Clangers” after this sweet and savory specialty. Slideshow: More Pork Shoulder Recipes
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The Polish sausage kielbasa works well as an ingredient in many differnet diches. From a kielbasa sausage pierogi with caramelized onions to kielbasa fried rice, here are some of the best kielbasa dishes out there.