Calabrian Sausage

Recipe by Cory Lazaldi of New Castle Pizzeria in New Castle, California

Calabrian Sausage
Recipe type: Appetizer
  • 3.6 pounds pork shoulder
  • 6 ounces fatback
  • 2 tablespoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 8 ounces Calabrian chiles (oil cured)
  • 1 teaspoon fennel seed
  • A pinch of allspice, ground
  • ½ teaspoon black pepper
  • 1 teaspoon Spanish paprika
  • 1 teaspoon white wine
  1. Cut pork shoulder and fatback into cubes.
  2. Remove stems from Calabrian chiles.
  3. In a food processor, add all ingredients except pork shoulder and fatback.
  4. Puree until smooth.
  5. Add spice blend to pork shoulder and fatback and mix to incorporate thoroughly.
  6. Let marinate 24 hours.
  7. Using a meat grinder, grind mixture.
  8. Place sausage in the mixing bowl of a kitchen aid.
  9. Mix for one minute to fully incorporate all ingredients.
  10. Hold for service.