Homemade sausages have that satisfying “made it myself” charm—plus, they taste phenomenal. Whether you’re grinding your own meat or just playing with spice blends, sausage-making is equal parts culinary experiment and nostalgic throwback. The best part? You don’t need a commercial kitchen to do it. A few basic tools, a little patience, and some creativity in the kitchen are all you need to turn simple ingredients into sizzling flavor bombs. This article covers five types of sausages worth rolling up your sleeves for, including what goes in them and what to plate them with.
What Happens When You Wrap Your Sausage in Bacon?
The answer is: magic. Bacon wrapped kielbasa is the showstopper you didn’t know your appetizer tray was missing. Smoky, juicy kielbasa gets the ultimate upgrade when it’s sliced into bite-sized rounds, tucked into a blanket of crispy bacon, and brushed with a sticky-sweet glaze before baking. The result is a salty-sweet-savory bite that’s perfect for gatherings or, let’s face it, a Wednesday night when you just want something delicious and easy.
The magic’s in the simplicity: a two-ingredient base that plays off sweet barbecue sauce and brown sugar for a finger food that disappears quickly from the tray. While this isn’t a sausage you’re technically “making” from scratch, it’s a fantastic gateway to the world of handmade sausage dishes. Serve it with spicy mustard, pickled onions, or even pineapple salsa if you want to punch up the contrast.
Make Spicy Sausage Without All the Junk
There’s a whole world of spicy sausage lovers who don’t want fillers, additives, or mystery ingredients in their links. That’s where the charm of handmade spicy sausages comes in. If you’re grinding your own meat, you control everything. Start with pork shoulder or chicken thighs and add chili flakes, smoked paprika, fresh garlic, and just enough salt. If you like it hot, toss in some diced jalapeños or crushed Thai chilies. Want smoky heat? Reach for chipotle powder or ancho chili.
The most important ingredient here is what holds it all together: using natural hog casings for sausage gives you that authentic snap without artificial stuff. These casings help your sausage cook evenly, taste better, and look like the real deal. And when you’re working with fresh spices and high-quality cuts of meat, you don’t need bread crumbs, preservatives, or artificial coloring.
These spicy sausages are delicious grilled, pan-fried, or smoked. Serve them in toasted buns with pickled red cabbage, on a plate with garlic mashed potatoes, or chopped into a pasta with blistered cherry tomatoes and arugula.
The Secret to Perfect Breakfast Sausage Patties
Let’s talk about mornings. There’s something deeply satisfying about waking up to the smell of homemade breakfast sausage. Skip the store-bought patties and try making your own with ground pork, salt, pepper, a pinch of sage, and a drizzle of maple syrup or brown sugar. You can shape these by hand into rustic little rounds or use a ring mold if presentation matters.
The great thing about breakfast sausage is how versatile it is. Some folks like it sweet, others like a bit of heat. Add red pepper flakes, fennel seeds, or thyme to create your own signature blend. Want to keep it on the leaner side? Try turkey or chicken instead of pork—but don’t skip the fat entirely. It’s what keeps the patties juicy.
Try a Vegetarian Sausage That Actually Tastes Good
While traditional sausage relies on meat and fat, plant-based versions can absolutely hold their own with the right ingredients. Think beans, lentils, mushrooms, oats, and spices, all working together to build something satisfying and sausage-like. Add smoked paprika, cumin, garlic, and liquid smoke to dial in that umami depth.
Vital wheat gluten, often called “seitan,” is what gives many plant-based sausages their chewy, meaty texture. It binds the ingredients and creates that firm bite. Combine it with pureed veggies, beans, and spices, then steam or bake until set. The texture might not fool a hardcore carnivore, but it’s hearty, flavorful, and a solid option for anyone eating less meat. These sausages shine in breakfast hashes, grain bowls, or grilled with mustard and sauerkraut.
Consider a Merguez
If you’ve never made merguez at home, you’re in for something bold and flavorful. This North African sausage is typically made from lamb or beef and gets its signature red color from harissa, paprika, and chili. Garlic, cumin, coriander, and fennel round out the spice profile, and the result is a sausage that’s both earthy and spicy with just the right amount of kick.
The key to great merguez is balance. You want spice, but not so much that it overpowers the other flavors. Using fresh spices (and grinding them yourself, if you’re ambitious) can make a world of difference. If lamb is too intense for your taste, go with a mix of lamb and beef—or even a well-marbled pork shoulder for a slightly milder version.
Merguez is amazing when grilled and served with couscous, roasted veggies, and a dollop of yogurt or tzatziki. It also works beautifully in sandwiches with pickled carrots and cilantro or tucked into flatbreads with grilled peppers.
