Iconic Italian Sausage Names and Types

In this article, I’ll tell you all about Italian sausage names and types, the differences between fresh and cured ones, and the importance of PDO and PGI certifications. 

Then, I’ll also share tips on pairing Italian sausages with cheeses and wines for an unforgettable gastronomic experience.

Here’s the roadmap I chose for this article;

• Italian sausages are unique; what drives this uniqueness?
• Fresh vs. cured Italian sausages
• Iconic Italian sausage types
• Pairing Italian sausages with food and wine
• Cooking with Italian sausages

In a hurry? I made a quick table of my discussion you can easily follow:

Sausage Type	Characteristics	Common Uses	Ideal Pairings
Luganega	Mild, long, with salt, chili pepper, wild fennel, pepper, anise	Risotto, grilled, pan-fried	Fresh mozzarella, polenta, roasted vegetables
Finocchiona	Tuscan, finely ground pork, flavored with garlic, pepper, fennel seeds	Antipasti, sandwiches, pasta sauces	Pecorino Toscano, Chianti Classico
‘Nduja	Spicy, spreadable, made with pork shoulder, trimmings, fatty underbelly, and Calabrian chili peppers	Grilled or toasted bread, pasta sauces, pizza	Burrata, ricotta, Aglianico
Fresh Sausages	Made from raw meat (pork, beef, chicken, etc.), cooked before eating	Versatile, used in pasta, sandwiches, antipasti	Depends on the specific type and preparation
Cured Sausages	Preserved through salting and aging, developing unique flavors	Charcuterie boards, pasta sauces, sandwiches	Depends on the specific type and preparation

Key Takeaways

• Italy boasts a rich tapestry of regional sausages, each with unique flavors and ingredients. Italian sausages reflect the country’s diverse culinary traditions, from the smoky Luganega in the north to the spicy Nduja in the south.
• Cured Italian sausages are often a result of ancient preservation methods. Techniques like air-drying, fermentation, and salt curing have been honed over centuries, contributing to the distinct textures and flavors of sausages like salame and prosciutto.
• The quality of ingredients is paramount in Italian sausage making. From high-quality pork to region-specific herbs and spices, Italian sausages prioritize premium components.
• Italian sausages are incredibly versatile in the kitchen. Whether grilled, added to pasta dishes, featured in sandwiches, or showcased on charcuterie boards, their adaptability makes them a staple in various culinary creations, appealing to multiple tastes and preferences.

A Sausage is a Sausage? Not Really

Is every sausage the same? Not when it comes to Italian sausages! Their uniqueness lies in:

• The high-quality meat
• Regional spices and herbs
• Distinctive texture
• Curing techniques

These factors set Italian sausages apart from other sausages, like Bratwurst or Polish kielbasa. The subsequent sections will detail what makes Italian sausages so special, from the quality of the meat to the regional spices and herbs used, as well as the various curing techniques and certifications that ensure their authenticity.

The world of Italian sausages is vast and diverse, with each region boasting its particular varieties, such as Luganega, Finocchiona, and ‘Nduja. The flavors of these sausages range from sweet to hot, with popular seasonings like sweet chili peppers and fennel seeds.

The texture of Italian sausages can also vary, from firm and dense to soft and spreadable. I will examine the factors contributing to these unique characteristics.

Meat Quality

One key factor in the distinct flavor of Italian sausages is the quality of the meat used. Italian sausages are made from high-quality pork, ensuring a rich and savory taste.

The quality of the meat is particularly important for cured Italian sausages, such as Prosciutto Crudo di Parma, which rely on the pork flavor to shine through the curing process.

Different types of Italian sausages use specific cuts of pork, such as boneless pork butt or shoulder, for cured meats like salami.

The choice of meat and the way it’s prepared contribute to the overall taste and texture of the sausage, making them fundamental aspects of the Italian sausage experience.

Regional Spices and Herbs

Italian sausages are known for their signature blend of spices, including fennel, garlic, and sometimes red pepper flakes.

The choice of herbs and spices can vary depending on the region in Italy. For instance, Northern Italy favors cooler herbs and spices, while the South prefers hot and sweet peppers and spicier seasonings.

This regional diversity in spices and herbs contributes to the unique flavors of Italian sausages, making them distinctive from their counterparts. 

Texture

Due to the grinding process and meat-to-fat ratio, Italian sausages have a coarser texture than many other types. 

The grinding process has a significant influence on the texture of Italian sausages. If you use bigger grinder plates with bigger holes, you’ll get a coarser texture with more visible ‘bits’ and a crumbly texture.

But if you use smaller grinder plates with smaller holes, you’ll get a smoother texture with finer particles and a more spongy texture.

This coarser texture is a defining characteristic of Italian sausages and adds a rustic and chunky element to dishes. 

Curing Techniques

The curing process of Italian sausages varies by region, contributing to their distinct flavors and textures. 

For instance, salame is fermented and then air-dried, allowing it to be kept at room temperature for years. On the other hand, prosciutto is covered in salt and left to rest for a few weeks, then washed, seasoned, and cured for 14 to 36 months.

These regional variations in curing techniques influence the flavor and texture of the sausages, giving each type its unique character. 

PDO and PGI Certifications

PDO and PGI certifications guarantee the quality and authenticity of Italian sausages, preserving their regional heritage. 

These certifications are only given to products that have been produced and packaged following strict guidelines from the start of animal raising to the finished product, and it all has to be done in a specific location in Italy.

PDO and PGI certifications on Italian sausages ensure consumers get an authentic, high-quality product. 

This protects the regional heritage of these sausages and guarantees that the unique flavors and textures of Italian sausages are preserved and enjoyed by all.

Two Main Italian Sausage Types

Generally, here we are talking about two main types: fresh sausages and cured ones. Let me briefly explain each type and give you examples.

Fresh vs. Cured

Fresh Sausages

Fresh sausage is made from raw meat (most often pork) and is typically cooked before eating. These sausages can be made with a wide range of meats like:

• pork sausage
• beef
• chicken
• turkey
• venison
• boar
• and more

They are then seasoned with various spices and herbs, such as parsley, Italian seasoning, black pepper, fennel seed, paprika, red pepper flakes, salt, and onion powder. 

Some examples of common fresh sausages include Salamella, Mortadella, Luganega, Nduja, Ventricina, Genoa Salami, Soppressata, Finocchiona, Ciaauscolo, and Cotechino Modena.

These sausages are usually cooked in various ways, such as grilling, simmering, baking, or pan-frying before consumption. 

Fresh Italian sausages can be used in various dishes, from pasta and risotto to sandwiches and antipasti, providing a versatile and flavorful option for any meal.

Cured Sausages

Cured Italian sausages are a type of Italian cured meats made by preserving raw meat through salting and aging, which results in unique flavors and textures.

Some examples of common cured sausages and Italian processed meats, including Italian salami-produced, are salted meat varieties such as:

• Pancetta
• Bresaola della Valtellina
• Prosciutto di San Daniele
• Guanciale
• Speck Alto Adige

These sausages are often enjoyed on a charcuterie board alongside cheeses, olives, pickles, and bread. They can also be used in various dishes such as pasta sauces, sandwiches, and antipasti, providing a rich and savory addition to any meal.

Sausage Names To Know

Now that we’ve covered the differences between fresh and cured sausages, let’s examine some iconic varieties: Luganega, Finocchiona, and ‘Nduja.

Each of these sausage types offers a unique flavor profile and culinary experience, showcasing the diversity and richness of Italian sausages.

Luganega

Luganega is a famous Italian sausage that is mild and long in texture. It is most widely used for northern Italian cooking, particularly in the Lombardy region. It’s typically made with:

• salt
• chili pepper
• wild fennel
• pepper
• anise

These ingredients give it a unique and savory flavor profile. Luganega can be enjoyed in various dishes, such as risotto recipes, which add a rich and savory depth to the dish.

Besides risotto, Luganega can also be grilled or pan-fried and served alongside a variety of side dishes such as polenta, roasted vegetables, or a simple salad. Its mild and savory flavor makes it a versatile addition to any Italian meal.

Quick Tip: Luganega is also produced in other nothern regions such as Veneto and Trentino. It also has a local name; Salsiccia a metro, or Sausage by the meter.

– Luca

Finocchiona

Finocchiona is a Tuscan delicacy made from finely ground pork trimmings. It is flavored with garlic, pepper, and fennel seeds, making it a delectable treat.

This sausage is a symbol of Tuscan food culture and is famous among Tuscans and throughout Italy. Its unique combination of flavors makes it an ideal choice for various dishes, from antipasti platters to sandwiches and pasta sauces.

To fully appreciate Finocchiona’s flavors, pair it with fresh mozzarella or a slice of crusty bread. The cheese’s creaminess and the bread’s crunchiness help enhance this iconic Italian sausage’s rich and aromatic flavors.

My two cents: Finocchiona has an interesting legend that sort of reveals its origins. The story goes that a mischievous thief once pulled off a peculiar heist—a giant salami. To evade capture, he stashed it in a fennel bush, returning under the cover of night.

To his surprise, the salami had soaked up the essence of fennel, creating an unexpectedly delightful flavor. Though he shared his culinary revelation with friends, the daring escapade remained his secret.

Today, the recipe has evolved, incorporating garlic and a splash of Chianti wine for an even richer taste.

– Luca

‘Nduja

‘Nduja is a spicy, spreadable salami from the Calabria region in southern Italy.

This sausage is made with a mix of pork shoulder, trimmings, fatty underbelly, and parts of the head, all ground together and spiced with Calabrian chili peppers. The blend of fat and chilies gives ‘Nduja its soft, spreadable texture, making it a unique and versatile addition to various dishes.

Spread ‘Nduja on grilled or toasted bread for a spicy appetizer. Top with ricotta or burrata cheese for a delicious flavor combination. You can also incorporate ‘Nduja into pasta sauces, adding a spicy kick to your favorite pasta dishes, or use it as a topping for pizza, adding a fiery and unique flavor to this classic Italian dish.

Fun Fact: ‘Nduja is pronounced en-DOO-ya, and is believed to have originated in a Calabrian municipality in a town called Spilinga back in the 13th century.

Today this delicious Italian sausage is loved beyond Italian borders. In America, for example, it’s dolloped onto pizzas, mixed into pastas, or spread on crusty bread.

– Luca

Pairing Italian Sausages with Food and Wine

To elevate your Italian sausage experience, consider pairing them with complementary cheeses and wines. The right combination of flavors can enhance the taste of the sausage, creating a harmonious and delicious gastronomic experience.

The following subsections discuss some ideal cheese and wine pairings for various Italian sausages.

Cheese Pairings

Matching the flavors of your Italian sausage with the right cheese can create an exquisite flavor combination. For example, try pairing sausages with cheeses like scamorza, provolone, or pecorino. Fresh mozzarella matches Finocchiona sausage, while burrata and ricotta cheese pair well with ‘Nduja.

When creating a charcuterie board with Italian sausages, consider including various cheeses that complement the sausages’ flavors. This will appeal visually to your board and allow guests to explore and discover their favorite flavor combinations.

Wine Pairings

Choosing the right wine to complement the flavors of your Italian sausage can make a world of difference. For example, robust red wines like:

• Chianti
• Montepulciano
• Barbera
• Sicilian red
• Lambrusco

Red wines, especially those with moderate to high acidity and fruity flavors, are great to pair with Italian sausages. These wines perfectly complement the savory and spicy flavors of Italian sausage.

When considering the spice level of your Italian sausage, it is optimal to choose wines that can balance or complement the spiciness.

Spicier Italian sausages generally pair well with a bit sweet wines, while full-bodied wines can also help balance out the spiciness of the sausages.

Cooking with Italian Sausage

Italian sausages can be incorporated into various dishes, adding a flavorful and delicious touch to any meal. Here are some ways you can use Italian sausages:

• In pasta dishes, such as spaghetti with sausage and peppers or sausage and mushroom penne
• In grilled sandwiches, like a sausage and pepper hoagie or a sausage and onion panini,
• On charcuterie boards, sliced and served with cheese, olives, and crusty bread

Italian sausages, like the flavorful Italian salami, are versatile and tasty additions to your culinary repertoire. We will examine some mouthwatering ways to use Italian sausages in your cooking.

Pasta with Sausage

Adding Italian sausage to pasta sauces can create a rich and flavorful dish perfect for a comforting weeknight dinner or a special occasion. Sausages like Luganega or Finocchiona can be used in various pasta dishes, from spaghetti with meat sauce to penne alla vodka.

To prepare Italian sausage for a pasta dish, you can follow these steps:

1. Simmer the sausage in water for around 12 minutes until it’s cooked.
2. Remove the sausage from the water and slice it into bite-sized pieces.
3. Add the sliced sausage to your pasta sauce.
4. The sausage will add a savory depth of flavor to your pasta dish that will impress your guests.

Grilled Sausage Sandwiches

Italian sausages make for a delicious and satisfying grilled sandwich. To prepare the sausages, follow these steps:

1. Preheat your grill to medium heat.
2. Cook the sausages over direct heat until they reach an internal temperature of 150°F. Avoid flipping them too much to prevent them from drying out.
3. Cook them over indirect heat for about 20 minutes, flipping them halfway through.

Once the sausages are cooked, serve them in sandwich rolls and top them with a cooked pepper and onion mixture, along with your choice of cheese, such as mozzarella, provolone, or pepper jack.

Grilled sausage, peppers, onions, and melted cheese create a mouthwatering sandwich perfect for a weekend cookout or a satisfying weeknight meal.

Charcuterie Boards

Creating a visually appealing and tasty charcuterie board is an excellent way to showcase a variety of Italian sausages, cheeses, and accompaniments.

To assemble the perfect charcuterie board, place the larger foods, such as sausages and cheeses, first, then add minor accompaniments like olives, pickles, and bread to fill in the gaps.

In addition to cured Italian sausages like salame and prosciutto, consider including fresh sausages like Luganega or Finocchiona on your charcuterie board. Pairing these sausages with different types of cheese and crackers will provide a delicious and diverse selection for your guests to enjoy.

Summary

This journey into Italian sausage names went beyond the ordinary, uncovering their unique traits. If you’ve ever wondered about the rich tapestry of these sausages, I hope this exploration has satisfied your curiosity. Buon appetito!

Frequently Asked Questions