Calabrian Sausages 480g

⭐ great taste® 2023

This rich and hearty sausage*, originating from Calabria in southern Italy, celebrates the combination of pork, fennel seed and chilli. Coarsely minced, this highly-seasoned sausage has a noticeable chilli bite. Most excellent baked with Mediterranean vegetables like bell peppers and aubergines, perfect as a pizza topping or an ideal base for a pasta.

Chef Valentine Warner inspires:
"With their subtle taste of fennel seeds and slight hint of chilli and Calabrian sausages are a real favourite of mine.

Grilled, they are brilliant for a quick lunch with sautéed potatoes containing sage, rosemary and a lot of garlic. Served with a glass of simple Italian red and its back to work with ease.

If roasting a rabbit with similar herbs, maybe some red peppers too and Calabrian sausages are great served alongside it.

Most often I’ll brown Calabrian sausages in with olive oil, a small cast iron pan over the fire with chopped sweet onion and garlic, then adding a maybe a little chopped 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 little zip of lemon juice and black pepper and eat with bread. Rustic joys from the fireplace. Alternatively this soup can include some chopped chard and fresh tomatoes for an equally fine result.

Break up the sausages into pieces and fry them with onion, garlic, a little dried rosemary and chilli then de-glazed in Vermouth, the stock then added and reduced and this makes for a most incredible pasta sauce. The finishing with double cream, a zip of lemon juice and black pepper will assure a plate of orecchiette you will never forget!

When removed from their skins, make two thin patties of the sausagemeat and put some Taleggio between them with a thin layer of well-drained and chopped chard. Dredge, crumb and fry in butter and eat once placed on top a fresh tomato and basil sauce.

Or, stuffed squid is great when filled with Calabrian sausagemeat, some softened onions and garlic. Stuff the cavity close with a toothpick and roast to tender then eat with sautéed garlic and fresh chillies in seasoned olive oil plus a wedge of lemon."

great taste® commented:
"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."

*Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage. Our Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, Swaledale native breed pork is dry-aged on the bone for up to 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Calabrian sausages are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.