Calabrian Sausage Recipe

This Calabrian Sausage Recipe is a flavorful and authentic take on the traditional Italian sausage, made with rich pork shoulder, bold spices, and a hint of red wine. The use of garlic, fennel, and crushed red pepper gives these sausages their distinctive Calabrian flavor, while allowing you to adjust the heat level to suit your preference.

Whether grilled or pan-fried, these sausages are perfect for serving with bread, vegetables, or even pasta. The resting time allows the flavors to fully develop, making it a delicious, homemade treat for any occasion.

Calabrian Sausage Recipe

Ingredients

3 pounds of pork shoulder (trimmed and cut into chunks)

1 pound of pork fat (cut into chunks)

4 cloves of garlic (minced)

1 tablespoon of salt

1 tablespoon of black pepper

1 tablespoon of sweet paprika

2 tablespoons of crushed red pepper flakes (adjust based on desired heat)

1 tablespoon of ground fennel seeds

1 teaspoon of dried oregano

1 teaspoon of fresh thyme leaves

1 cup of red wine (preferably a bold variety)

Natural hog casings (soaked and rinsed, for stuffing)

Instructions:

Chill the Meat

Start by placing the pork shoulder and pork fat in the freezer for 30 minutes to firm them up, making the grinding process easier.

Grind the Pork

Using a meat grinder fitted with a medium plate, grind the pork shoulder and pork fat into a large bowl. If you want a finer texture, grind the meat a second time.

Mix Seasonings

In a separate bowl, combine the minced garlic, salt, black pepper, paprika, red pepper flakes, fennel seeds, oregano, thyme, and red wine. Stir thoroughly to ensure the seasonings are evenly mixed.

Incorporate Seasonings into Meat

Add the seasoning mix to the ground pork and fat. Use your hands to mix well, ensuring the spices are distributed throughout the meat evenly. Take your time with this step for the best flavor.

Prepare the Casings

Rinse the natural hog casings under cold water and soak them for at least 30 minutes. This softens the casings and makes them easier to handle for stuffing.

Stuff the Sausage

Attach the casing to a sausage stuffer. Carefully fill the casings with the sausage mixture, making sure not to overfill. Leave a few inches of casing hanging off the stuffer nozzle and tie a knot at the end. Twist the sausages into links every 6 inches, then tie off the open end.

Let Sausages Rest

After stuffing, refrigerate the sausages for at least 24 hours. This allows the flavors to meld and develop fully.

Cook the Sausages

To cook, heat a grill or skillet over medium heat. Cook the sausages for 10-15 minutes, turning occasionally until they’re evenly browned and reach an internal temperature of 160°F.

Serve and Enjoy

Slice and serve the sausages with crusty bread, grilled vegetables, or alongside a fresh salad.

Notes:

Meat Selection: It’s essential to use a good mix of pork shoulder and pork fat to achieve the right balance of flavor and juiciness. If the fat content is too low, the sausage can become dry.

Grinding the Meat: For a coarser texture, grind the meat only once, but for a finer, smoother sausage, grind it twice.

Adjusting the Heat: The amount of crushed red pepper flakes can be adjusted based on your desired spice level. You can add more or less depending on how spicy you like it.

Casings: Natural hog casings are preferred for authenticity, but synthetic casings can be used if preferred or more readily available.

Resting Time: Letting the sausages rest in the fridge for at least 24 hours is crucial. It allows the flavors to meld and gives the sausage a more developed taste.

Cooking Tip: When cooking, it’s important to ensure the sausages reach an internal temperature of 160°F for safe consumption. Be careful not to overcook them, as this can cause them to dry out.

Wine Choice: Using a bold red wine enhances the depth of flavor in the sausage. Opt for varieties like a Chianti or Cabernet Sauvignon for the best results.

Serving Ideas: Serve these sausages with crusty Italian bread, alongside grilled vegetables, or as part of a pasta dish for a complete meal.

Storage: If you don’t plan on cooking all the sausages right away, they can be frozen for later use. Make sure to wrap them tightly in plastic wrap and store them in an airtight container.

Experiment with Herbs: Feel free to adjust the herb mixture by adding other fresh herbs like basil or rosemary, depending on your taste preferences.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of pork shoulder?

Yes, you can substitute pork shoulder with other meats like chicken, turkey, or beef, but keep in mind that the flavor and fat content will change.

Pork shoulder is traditional due to its fat content, which helps keep the sausage juicy.

How spicy is this sausage recipe?

The recipe uses 2 tablespoons of crushed red pepper flakes, which adds moderate heat.

You can adjust the spice level by adding more or less red pepper flakes based on your preference.

Do I need a meat grinder to make this sausage?

A meat grinder is ideal for achieving the right texture, but you can also ask your butcher to grind the pork shoulder and fat for you.

Alternatively, you can finely chop the meat, though this will create a different texture.

Can I omit the pork fat to make the sausage leaner?

Pork fat is essential for the juiciness and flavor of the sausage.

If you want a leaner sausage, reduce the amount of fat slightly, but keep some to maintain texture and flavor.

Without fat, the sausage may become dry.

How long should I let the sausages rest before cooking?

It’s recommended to let the sausages rest in the refrigerator for at least 24 hours.

This allows the flavors to meld and develop, resulting in a richer taste.

Can I freeze the sausage after making it?

Yes, you can freeze the sausage for up to 3 months.

Just make sure to wrap it tightly in plastic wrap or vacuum-seal it to prevent freezer burn.

What is the best way to cook these sausages?

These sausages can be grilled, sautéed, or baked.

Ensure they reach an internal temperature of 160°F to be fully cooked.

Grilling adds a nice char and enhances the flavor.

Can I stuff the sausage without casings?

Yes, you can make sausage patties or sausage rolls without using casings.

Just shape the sausage mixture into patties or logs and cook them directly in a pan or on the grill.

Do I need to use wine in this recipe?

Red wine adds depth to the flavor of the sausage, but if you prefer not to use alcohol, you can substitute it with beef broth or a non-alcoholic wine for a similar effect.

How long do homemade sausages last in the fridge?

Fresh homemade sausages will last in the refrigerator for about 2-3 days.

If you want to store them longer, freezing is the best option.