Robust, Southern Italian Flavour – Calabrian-Style Pork Sausages
These rich and hearty Calabrian-style pork sausages take their inspiration from the bold flavours of Southern Italy*. A celebration of heritage breed pork, fennel seed, and chilli, each sausage is coarsely minced and highly seasoned: delivering a noticeable chilli bite and deeply savoury profile.

Perfect for baking with Mediterranean vegetables like aubergines and bell peppers, slicing over a pizza, or simmering into a rustic pasta sauce: these sausages bring vibrant Italian flavour to any dish.

(For those who prefer a more versatile ingredient for pizzas or stuffings, we also offer our Calabrian-Style Pork Sausage Meat).

Valentine Warner on Cooking with Calabrian Sausages
"With their subtle taste of fennel seeds and slight hint of chilli, Calabrian sausages are a real favourite of mine.

Grilled, they’re brilliant for a quick lunch with sautéed potatoes cooked with sage, rosemary, and plenty of garlic. Serve with a glass of simple Italian red and it’s back to work with ease.

If you’re roasting a rabbit with similar herbs - perhaps with some red peppers too - Calabrian sausages are excellent served alongside.

Most often, I’ll brown Calabrian sausages in olive oil in a small cast iron pan over the fire, with chopped sweet onion and garlic, maybe a little green pepper, a sprinkle of dried oregano, a pinch of cinnamon, and a jar of pre-cooked white beans and their juice. Finish with a zip of lemon juice and black pepper and eat with bread. Rustic joys from the fireplace. Alternatively, add some chopped chard and fresh tomatoes for an equally fine result.

Break up the sausages into pieces and fry with onion, garlic, a little dried rosemary and chilli. Deglaze with Vermouth, then add stock and reduce — this makes for a most incredible pasta sauce. Finish with double cream, a splash of lemon juice and black pepper, and you’ll have a plate of orecchiette you’ll never forget.

Removed from their skins, make two thin patties of the sausage meat and sandwich a slice of Taleggio and some well-drained, chopped chard between them. Dredge, breadcrumb and fry in butter, and serve on a fresh tomato and basil sauce.

Or try stuffed squid — fill with Calabrian sausage meat, softened onions, and garlic, then seal with a toothpick and roast until tender. Serve with sautéed garlic and fresh chillies in seasoned olive oil and a wedge of lemon."

⭐ great taste® 2023 Judges' Comments
"This is a good looking sausage with a rich colour. The casing was very thin and felt natural and the inside was really meaty...we loved the flavour of fennel seeds that marries perfectly with the sweetness of the pork. The chilli is well-judged and the fat content of the sausage is well-balanced. Overall a tasty sausage that we would enjoy any time of day."

*We also offer other Italian-style options, including Cotechino, Tuscan-Style Sausages, and Tuscan-Style Sausage Meat.