Calabrian-Style Pork Sausage Meat: The Bold Flavours of Southern Italy
This rich and hearty Calabrian-style pork sausage meat takes its inspiration from the bold, rustic flavours of Southern Italy. A celebration of heritage breed pork, fennel seed, and chilli, the meat is coarsely minced and highly seasoned: delivering a deep, savoury profile with a noticeable chilli bite. It is a versatile butcher-style sausage meat, capable of enlivening any seasonal dish. (For those who prefer a traditional link, we also offer our Calabrian-Style Pork Sausages in natural skins).

Most obviously, this sausage meat is crying out to be crumbled over a homemade pizza. Fire up the oven and experiment; perhaps start by enriching a classic Margherita, before moving on to grilled slices of aubergine with fresh oregano and garlic. For a more extravagant option, try the Calabrian meat paired with smoked ricotta and a generous drizzle of hot honey.

This meat also makes for an exceptional stuffing. Scoop out the flesh of a plump, juicy Italian tomato and cook it down in olive oil and a splash of wine. Mix this back through the pork sausage meat with fresh oregano and a few spoonfuls of par-cooked rice. Stuff the mixture back into the tomato and bake until golden. Served with crispy potatoes and a bright salad, it’s a perfect transitional feast.

Alternatively, form the meat into an elongated patty, fry it off, and slide it into a crusty ciabatta with roasted peppers and a sharp, hard sheep’s cheese: you’d likely be having a very nice time indeed. So maybe give that a go.