When life gives you lots of ducks or geese (this happens a lot with snow goose hunters), you should make some sausages out of them. Use the shot-up birds you won’t feel bad about cutting up; save the perfect birds for roasting or other uses.

Other than snow geese, Canada geese, spoonies, diver or sea ducks are excellent candidates for sausage. I wouldn’t do this with nice pintails, mallards or wood ducks, though.

This sausage is “hunter’s style,” which to me means coarse-grained and flavored with traditional European game spices, such as caraway, juniper and sage. This duck sausage has all three, with sage as its main herb.

Juniper and caraway can sometimes be hard to find, although every major supermarket I’ve every been to has at least caraway. Juniper can be tougher to source, but if you live in the West there are a lot of wild species of juniper; the best is Juniperus communis. In the East, look for the blue berries on Eastern Red Cedar, Juniperus virginiana. You can buy juniper in fancy supermarkets, in places like Cost Plus World Market, and online through places like Penzey’s.