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Sicilian Calabrese Sausage

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This wonderful “old school” recipe came to us by way of my friend Sonny “Santino” over at the You Tube channel That’s Aroma! Arrusti e Mangia Mangia. I have to admit I had a little trouble writing this one out, so I created 2 versions of this recipe. The first version is exactly how Sonny explained it in his video. Remember the pepper sauce that Sonny used was a 980 grams jar. I tried to find that exact brand but apparently, it’s only sold at Costco in Canada. If you follow Sonny’s recipe, you’ll need to take that into consideration. Below Sonny’s recipe, you’ll find my version. My version is a 1 kilo batch, but you can adjust the amount that you want to make in the “Servings Box”. 2.2 pounds – 1000 grams, 5 pounds = 2270 grams, and 10 pounds = 4540 grams. You can literally plug in any number and the recipe will automatically make the adjustments. for you. I’ve also precisely calculated the spices that Sonny used in his recipe. So have fun with this sausage and if you make it let me know what you think!! Enjoy.

Follow basic sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Chill your meat to below 34f or 1c before grinding.
  3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
  4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
  5. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

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5 from 1 vote

Sicilian Calabrese Sausage (Sonny’s Version makes 15 pounds)

An Old School Italian Recipe
Prep Time20 minutes
Cook Time5 minutes
1 day
Total Time1 day 25 minutes

Ingredients

Metric – US Customary

Sonny's Old School Version

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
  • Grind your very chilled meat on a medium plate (6mm)
  • Mix the chilled meat, spices, and the pepper sauce till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down. If the meat mixture seems dry, then add a little extra pepper sauce.
  • Fry up a patty and taste for spices.
  • Stuff your sausage into it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
  • Cook your sausage to an internal of 155f (68c)

Storage Instructions

  • Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
  • You can also place these sausages in a vacuum sealed bag and freeze for later.
Print Recipe
5 from 1 vote

Sicilian Calabrese Sausage (Eric’s Version)

An Old School Italian Recipe with precise measurments
Prep Time20 minutes
Cook Time5 minutes
1 day
Total Time1 day 25 minutes
How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

Eric's New School Version

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
  • Grind your very chilled meat on a medium plate (6mm)
  • Mix the chilled meat, spices, and the pepper sauce till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down. If the meat mixture seems dry, then add a little extra pepper sauce.
  • Fry up a patty and taste for spices.
  • Stuff your sausage into it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
  • Cook your sausage to an internal of 155f (68c)

Storage Instructions

  • Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
  • You can also place these sausages in a vacuum sealed bag and freeze for later.

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2 thoughts on “Sicilian Calabrese Sausage”

  1. Deer Map

    I made this last night with Eric’s version. Had it for breakfast with my bow hunting buddies and they wanted me to more next week, like 25 lbs.

    Reply

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