Calabrian Sausages

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Calabria, the sun-drenched toe of Italy’s boot, is famous for bold, fiery flavors, and nothing embodies that spirit better than Calabrian sausages. Packed with pork, smoky paprika, and the region’s iconic Calabrian chili peppers, these sausages are rustic, robust, and bursting with heat. Traditionally made by hand in small villages, they’re enjoyed grilled over open flames, simmered in tomato sauce, or sliced into hearty pasta dishes. This recipe brings those authentic southern Italian flavors to your kitchen, allowing you to craft your own sausages that balance spice, savory richness, and just the right touch of smokiness.

Ingredients

  • 2 ½ lbs (1.1 kg) pork shoulder, finely ground

  • ½ lb (225 g) pork fatback, finely ground

  • 4–5 cloves garlic, minced

  • 3 tbsp Calabrian chili paste (or chopped Calabrian chilies in oil)

  • 1 tbsp smoked paprika

  • 2 tsp fennel seeds, lightly toasted and crushed

  • 1 tsp crushed red pepper flakes (optional, for extra heat)

  • 1 tbsp kosher salt

  • 1 tsp freshly ground black pepper

  • ½ cup dry red wine

  • Sausage casings (natural hog casings, soaked and rinsed)

Instructions

  1. Prepare the meat: Chill the pork shoulder and fatback until very cold, then grind them together for a fine texture.

  2. Mix the seasoning: In a large bowl, combine garlic, Calabrian chili paste, paprika, fennel seeds, pepper flakes, salt, and black pepper. Add the ground meat and mix thoroughly until well blended.

  3. Add the wine: Slowly pour in the red wine while mixing, ensuring the meat becomes sticky and well-bound.

  4. Stuff the casings: Using a sausage stuffer, fill the casings carefully, avoiding air pockets. Twist into 5–6 inch links.

  5. Rest the sausages: Place the sausages on a tray, cover, and refrigerate for at least 12 hours to allow flavors to meld.

  6. Cook & enjoy: Grill, pan-fry, or simmer in sauce until fully cooked (internal temp 160°F / 71°C).

Serving Suggestions

  • Slice and grill with roasted peppers and crusty bread.

  • Simmer in a rich tomato sauce and serve over rigatoni.

  • Pan-fry with potatoes and onions for a rustic one-pan meal.

Would you like me to also give you a traditional Calabrian-style curing method so you can make them like authentic dried Italian sausages, or do you prefer just the fresh version?

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