Calabrese Pork and Lamb Sausage

Preparation info
  • Makes eight

    4 inch

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

A tasty sausage from the poorest part of Italy.


  • 1 pound ground pork, the weight in fat
  • 1 pound ground lamb


Combine all the ingredients except the casing and olive oil in a mixing bowl and mix well with your hands. Fry a small patty as a test and adjust seasonings to taste.

Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. O