Chicken, turkey, duck and goose
22 Poultry Sausage Recipes
For makers who want more ways to use poultry. Some recipes include pork fat or belly.
Buy the ebook · $9.95 Take a look inside
Put poultry on the grill, in the sandwich and on the charcuterie board. Make chicken Bratwurst, creamy liver sausage, cured duck breast and more, with 22 recipes and guidance on meat, fat and seasoning.
Find your next batch: 22 recipes across five groups, from fresh Bratwurst to hams and spreads.
Understand the meat-to-fat ratio before you start, with guidance on poultry fat, pork fat and other options.
Keep the recipe beside you: ingredients per kilogram, metric and US measurements, and numbered methods.
From the recipe collection
A taste of what you’ll make.
Poultry cold cuts
Homemade cold cuts to slice for sandwiches and cold-cut platters.
Poultry liver sausage with cream
A creamy spread for a homemade cold supper.
Raw duck ham
Cured duck breast for thin slices with bread.
See the full contents
Bratwurst recipes (5)
- Chicken Bratwurst Italiano
- The fiery poultry Bratwurst
- Classic fine poultry Bratwurst
- Poultry Nürnberger
- Duck Bratwurst
Scalded sausage recipes (5)
- Poultry cold cuts
- Poultry Fleischwurst
- Poultry Wiener
- Poultry Leberkäse
- Poultry Jagdwurst
Cooked sausage recipes (3)
- Poultry liver sausage with cream
- Homemade-style poultry liver sausage
- Poultry liver pâté
Raw fermented sausage recipes (3)
- Poultry Mettwurst
- Poultry Knacker
- Goose salami
Ham, brawn, salads and other recipes (6)
- Chicken breast cold cuts
- Turkey cooked ham
- Raw duck ham
- Chicken in aspic
- Poultry salad
- Goose rillette
Look inside
Real pages.
Real recipes.
Browse two sample pages from the ebook before you choose.
View sample
View sample
Your recipe collection
Keep the recipes.
Make them your own.
- 22 recipes in an English PDF by Daniel Wulf
- Preparation advice on meat, fat and seasoning
- Read on your computer, tablet or phone; print the pages you need
40-page PDF
22 Poultry Sausage Recipes
$9.95USD
Buy the ebook · $9.95If the book isn’t for you, email daniel@wurstcircle.com within 60 days of purchase for a refund.
Before you start
A few useful answers.
Is every recipe pork-free?
No. Several recipes use pork back fat or pork belly. The preparation section also discusses making sausage with poultry fat and other alternatives; check each ingredient list before choosing a recipe.
Is this a beginner’s guide?
This is a focused recipe collection with preparation and seasoning advice. Fresh Bratwurst is a useful starting point; fermented sausages and cured hams need more equipment and experience. For a complete introduction, see the sausage-making guide.
What format is the book?
An English PDF ebook, 40 pages long. It can be read on a computer, tablet or phone, or printed for use in the kitchen.
What if the book is not for me?
The ebook comes with a 60-day money-back guarantee. Email daniel@wurstcircle.com if you are not satisfied and your purchase will be refunded.