Calabrese Pork and Lamb Sausage

Preparation info

  • Difficulty


  • Makes eight

    4 inch


Appears in

The Mediterranean Kitchen

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, the weight in fat
  • 3 tablespoons water
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons finely minced garlic
  • 1 tablespoon dried red pepper flakes
  • 1 tablespoon ground ginger
  • 2 teaspoons ground fennel seeds
  • 1 teaspoon (or to taste) salt
  • 1 tablespoon (or to taste) freshly ground pepper
  • 2 feet hog casing (optional)
  • Olive oil for cooking sausages


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. Or simply shape into 4-inch patties.

Heat the grill or broiler. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil the sausages 3 to 4 minutes each side until cooked through. For patties, brush with a little oil and grill about 3 minutes each side or sauté in a little oil over high heat.

Serve with Tomato Sauce and a dish of orecchiette (little pasta ears) sauced with sautéed greens, onions, tomatoes, and cooked chick-peas, or serve with Onion Marmalade.