127 pork sausage recipes

Homemade pork sausage loaded with triple coriander: whole seeds, ground spice, and fresh cilantro. Includes step-by-step casing and linking instructions for DIY sausage makers.

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

Homemade German bratwurst made from ground pork shoulder, veal and pork fat, seasoned with white pepper, caraway, marjoram and allspice, then stuffed into natural casings for pan-frying or grilling.

A Greek homemade sausage with Mediterranean flavors and chunks of feta cheese embedded in the sausage.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

This homemade sausage has a wonderful texture and outstanding flavor with a slight greenish tinge from the swiss chard and kicked up a notch with Frangelico liquor.

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Italian sausage with peppers and onions, boiled first then pan-fried golden brown, served on hot dog buns with mustard. A classic street fair sausage sandwich that's a staple at every Italian-American festival.

Basic Irish sausages grind lean pork with pork fat, then season with allspice, sage, mace, and warm spices. Bread-crumb-bound and stuffed into casings for traditional banger-style sausages.

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.

Quick and easy, cheesy sausage balls that use Bisquick or other baking mix for a quick party snack.

Don't bug the delivery boy, instead try this scrumptious pizza your whole family will enjoy!

Another homemade Italian sausage, mild or hot as desired.

Homemade Italian sausage from coarse-ground pork shoulder with garlic, coriander, paprika, and black pepper. Stuff into casings or shape into patties. Add red pepper flakes for hot.

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.