Sheftalia (Cypriot Lamb and Pork Sausage)

Instead of being bound in traditional sausage casing, Cypriot sheftalia (lamb-and-pork sausage) is wrapped in sheets of caul fat, which renders over a live fire. As the fat drips, little towers of flame lick the meat, creating a super crusty exterior that's still moist and juicy inside.

Mexican Chorizo

The seasoning in these fresh pork sausages delivers a wildly delicious link—juicy and spicy with an earthy quality that ensures every single bite is a powerhouse of flavor.

Orange and Leek Loukaniko (Greek Sausage)

Greek loukaniko with orange and leeks is a brightly flavored sausage that's perfect for summer grilling.

Juicy Sweet or Hot Italian Sausage

The technique for making this homemade sausage guarantees you will have the requisite juicy, fatty, mildly bouncy texture that is the hallmark of a truly great Italian sausage everytime.

Roasted Garlic and Feta Chicken Sausage

I've had the most success with chicken sausages, like this one for roasted garlic and feta chicken sausage. It's a nod to my Greek dominated neighborhood of Astoria, New York. Garlic and feta do most of the work in flavoring this chicken sausage.

Grilled Spicy Mango Chicken Sausage

Dried mango was matched up with cilantro, garlic, and jalapeno to make this juicy chicken link. It's bright, fresh, and fruity.

Cumin-Scented Lentils With Sausage and Dandelion Greens

Bloom your cumin seeds to build a deeply flavored base for this hearty but light dinner of saucy lentils and sausage.

Grilled Merguez Sandwiches With Caramelized Onions, Manchego, and Harissa Mayonnaise

Grilled merguez on a toasted baguette with sweet caramelized onion, sharp Manchego cheese, fresh cilantro, and spicy harissa mayo makes for one insanely awesome sandwich.

Cevapi (Southeastern European Meat and Onion Sausages)

Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible.

Jeff Koehler's Moroccan Grilled Lamb Kefta Brochettes

I've seen sausage-like brochettes in North African restaurants in the past, but I'd never attemped to make them. I like that it's essentially like making a hybrid meatball and sausage, but with no need for stuffing or casing--and more immediate results. The spice combination and the herbs were also intriguing: nutmeg, paprika, cinnamon and cumin.