Calabrian Sausages

Prep Time: 30 minutes (active)
Curing Time (optional): 1–3 days for drying flavor
Cook Time: 20–30 minutes (if cooking fresh)
Total Time: ~1 hour (plus curing if desired)
Servings: 10–12 sausages (about 3 lbs)
Difficulty:  (Advanced if making from scratch, easy if cooking ready-made)
Cuisine: Southern Italian (Calabria)
Category: Main Dish, Charcuterie
Best For: Grilling, pasta, sandwiches, antipasto platters

 Introduction

Salsiccia Calabrese, or Calabrian sausages, are iconic to Italy’s southern region of Calabria — famous for its bold and spicy cuisine. These sausages are deeply flavored with Calabrian chili peppers, garlic, fennel, and paprika, offering an intense and smoky flavor profile unlike any other Italian sausage.

Whether served grilled with bread and roasted peppers, sautéed with greens, or crumbled into pasta sauces, these sausages pack a punch of heat and rich, meaty depth.

This recipe includes two paths:

• From-scratch sausage making, including casing and seasoning

• Shortcut cooking method using store-bought Calabrian sausages (fresh or cured)

 Ingredients

 From Scratch (Traditional Sausage Making)

Makes about 3 lbs of sausage

• 2.5 lbs pork shoulder, finely ground or diced

• 0.5 lb pork fatback, ground

• 3 tbsp Calabrian chili paste (or 2 tbsp crushed dried Calabrian chiles)

• 4 cloves garlic, minced

• 1 tbsp sweet paprika

• 1½ tsp fennel seeds, lightly crushed

• 2½ tsp salt

• ½ tsp black pepper

• 1 tsp sugar (optional – helps balance the heat)

• ¼ cup dry red wine (like Nero d’Avola or Montepulciano)

• Natural hog casings, soaked and rinsed (optional)

 Shortcut Cooking Method (No sausage making)

Use 1.5–2 lbs of store-bought fresh Calabrian-style sausages or spicy Italian sausages with Calabrian chili flakes.

 Instructions (From Scratch)

 Step 1: Prep the Meat

1. Use very cold pork shoulder and fat — partially freezing helps.

2. Grind meat through a coarse plate, or finely dice with a sharp knife.

3. Keep everything cold to prevent fat from melting.

 Step 2: Season the Sausage Mixture

1. In a large mixing bowl, combine ground pork and fat with:

   • Calabrian chili paste or flakes

   • Garlic

   • Fennel seeds

   • Paprika

   • Salt, pepper, sugar

   • Red wine

2. Mix thoroughly by hand for 2–3 minutes until sticky and well combined.

Tip: Cook a small test patty in a skillet to taste seasoning. Adjust salt or chili as needed.

 Step 3: Stuff the Sausages (Optional)

1. Rinse and soak hog casings for at least 30 minutes.

2. Thread the casing onto your sausage stuffer.

3. Stuff the sausage mixture tightly, but not too tight (they may burst).

4. Twist sausages into links, tie ends with butcher’s twine if desired.

5. Prick air bubbles gently with a sterilized needle.

 Step 4: Cure or Cook

• To dry/cure slightly: Hang sausages in a cool, dry place or fridge for 24–72 hours to develop flavor.

• To cook immediately: Proceed to grilling, pan-frying, or roasting.

 Cooking Instructions (Any Method)

 Grilled Calabrian Sausages:

1. Preheat grill to medium-high.

2. Grill sausages for 12–15 minutes, turning every few minutes until evenly browned and internal temp reaches 160°F (71°C).

 Pan-Fried:

1. Heat a skillet over medium heat with a little oil or water.

2. Cook sausages for 15–20 minutes, turning frequently until fully cooked.

 Oven-Roasted:

1. Preheat oven to 400°F (200°C).

2. Place sausages on a baking sheet and roast for 20–25 minutes, flipping once halfway.

 Serving Suggestions

• Serve on crusty Italian rolls with roasted peppers or sautéed onions

• Pair with grilled polenta, rapini, or garlicky greens

• Slice into pasta with spicy tomato sauce

• Add to pizza or flatbread with fresh mozzarella

• Crumble into frittatas or stuffed peppers

 Pairing Ideas

• Wine: Nero d’Avola, Primitivo, or Chianti

• Beer: Amber ale, pilsner, or saison

• Non-alcoholic: Blood orange soda, sparkling water with lemon

 Storage

• Fresh Sausages (uncooked): Store in fridge up to 3 days, or freeze for 2–3 months.

• Cooked Sausages: Refrigerate for up to 4 days; reheat in skillet or oven.

 Nutrition Info (Per Link – Approx.)

Nutrition varies based on meat-to-fat ratio and seasoning levels.

 Tips & Variations

• Make it spicier: Add more Calabrian chili flakes or even a splash of chili oil.

• No casings? Form into patties or meatballs — great for breakfast or pasta.

• Less heat? Mix in sweet paprika or roasted bell pepper paste for balance.

• Try lamb or turkey instead of pork for variation.

 Final Thoughts

Calabrian Sausages are a celebration of bold Southern Italian flavor — fiery, aromatic, and rich with garlic, fennel, and spice. Whether you make them from scratch or find a great butcher version, these sausages are perfect for cozy meals, festive grilling, or adding a spicy twist to your Italian favorites.

From Calabria to your kitchen — spicy, rustic, and unforgettable.