Isn’t a sausage just a sausage? If you go to a meat market and ask for plain sausage, you’ll be surprised by how many kinds there are. Almost all sausage has the same basic formula. Mix ground meat with fat, flavorings, and preservatives. Stuff it in casings made from different materials, like natural and artificial ones, and even stomachs. The stuffed casings are then twisted in intervals to make links. Most sausages are made with pork, but they can also be made with beef, lamb, veal, turkey, chicken, or game. Sometimes fillers such as rice or oatmeal are also used.
Sausage lovers know that not all sausages are created equal. Two popular varieties Sicilian and Italian sausage share some similarities but have distinct differences that impact flavor, texture and how they can be used in recipes. Understanding what sets these two sausage types apart will help you pick the right one for your next pasta dinner or pizza night.
A Brief History
Sicilian and Italian sausages originate from two different regions of Italy, which has influenced their unique styles. Sicilian sausage comes from the island of Sicily at the southern tip of Italy. It evolved over centuries with bold seasonings like mint, fennel, garlic and spices. Italian sausage hails from northern and central Italy where many subtle regional variations emerged over time. Both share Italian heritage but developed their own flair based on local ingredients and tastes.
Flavor Profiles
The most pronounced difference between Sicilian and Italian sausage is the seasoning and spice blend. Sicilian sausage packs some serious punch with prominent notes of fennel seed, garlic oregano and red pepper flakes. The bountiful flavor and spicy kick make it a standout.
Italian sausage is milder in taste. The base seasoning is fennel seed and garlic, often with basil and black pepper. Some versions also contain a touch of sweet or spicy dried peppers. While still flavorful, Italian sausage is more restrained compared to the bold Sicilian style.
Meat and Texture
Coarse, hearty texture sets Sicilian sausage apart. It is traditionally made from larger chunks of pork meat given a coarse grind. This creates a chewy, succulent sausage. Italian sausage uses smaller pieces of pork and veal for a finer, smoother ground texture. It has a more delicate feel.
Sicilian sausage contains more fat, which keeps it tender and moist. Italian sausage is leaner, but still has a decent fat content. Ultimately, Sicilian will be the heartier option with more bite, while Italian has a refined, milder texture.
Preparation and Uses
The coarser texture of Sicilian sausage makes it ideal for grilling or sautéing whole as the star of the dish. Italian sausage works well in recipes like pasta sauce where you want it to break down and mix in. Mild Italian sausage is very versatile – perfect in soups, lasagna, meatballs or breakfast dishes.
Sicilian sausage packs so much flavor that little else is needed beyond some vegetables or pasta. Italian sausage partners well with many ingredients. Both brown and cook up nicely but Sicilian will retain more chunky texture.
Regional Styles
Within Italy, Sicilian and Italian sausages feature lots of fun regional diversity:
Sicilian
- Spicy Sicilian – Boldly seasoned with chili flakes
- Fennel Sausage – Intense fennel and herb flavor
Italian
- Sweet Italian – Basil, garlic, touch of sugar
- Hot Italian – Spicy blend of peppers
- Tuscan – Wild boar and game meats
- Genoa – Wine, pine nuts, raisins
No matter your preference for heat, meat choice and ingredients, there is an Italian or Sicilian sausage to suit your taste!
Buying and Storing
When purchasing sausage, look for products without excess fillers, preservatives or artificial flavors. High quality sausage contains mostly meat, fat, and seasoning. For safety, keep fresh sausage refrigerated and cook within a few days of purchase.
Cured or smoked sausages like salami and soppressata can be stored for weeks or months. Uncooked sausage can be frozen for up to 4 months for later use.
How to Cook Sausage
Sicilian
- Grill links whole
- Pan fry crumbled meat
- Add to pasta, soups, pizza
Italian
- Sauté crumbled for pasta sauce
- Bake into lasagna or casseroles
- Stuff into bell peppers or mushroom caps
Cook sausage to 160oF internal temperature. Lower heat at end to brown without burning. Drain excess grease before serving.
Serving Suggestions
Both styles of sausage pair wonderfully with classic Italian flavors. Try serving with:
- Spaghetti with red sauce
- Rustic Italian bread
- Sautéed peppers and onions
- Polenta or risotto
- White beans
- Fresh mozzarella cheese
- Arugula salad
A nice Chianti or Montepulciano red wine can round out the meal nicely.
The Final Verdict
Sicilian and Italian sausages are closely aligned cousins but each offer their own flair. Sicilian boasts a bolder, spicier personality thanks to liberal use of herbs and seasonings. Italian tastes sweeter and more delicate. As you explore these options, consider your taste preferences, recipe needs and what flavors you want to highlight. With such variety, you can enjoy both types for a tasty tour of Italy any night of the week!
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What is Italian Sausage?
You can also choose from different kinds of Italian sausage when you go to a meat market. There are many types of Italian sausage. The main difference in Italian sausage when compared to other sausages is the seasoning. The particular ingredient that usually sets Italian sausage apart is fennel. One thing that makes Italian sausage taste different from other kinds of sausage is this herb that smells like licorice.
Pizza sausage and sausage that is added to pasta sauces is the type of Italian sausage that most people know. This is produced with and without the casing. Typically the casing is removed for cooking with this type of sausage. This variety usually comes in sweet, hot, and mild. The sweet is usually seasoned with sweet basil and the hot is seasoned with chili peppers.
We Make This Italian Sausage Every Fall! You Will Too – Italian Sausage
FAQ
Is salsiccia the same as Italian sausage?
What does Sicilian sausage taste like?
What makes Italian sausage different?
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. Italian sausages are known for their signature blend of spices, including fennel, garlic, and sometimes red pepper flakes.
What is the purpose of using fennel in Italian sausage?
The fennel in the sausage is just for flavor. But Fennel is widely used to combat gastrointestinal problems, helps digestion, fights flatulence and diarrhea, can help fight anxiety, stress and insomnia, helps release excess fluid in the body, can reduce menstrual pain, prevents bad breath and heartburn, in addition to other benefits.
Are sweet and mild Italian sausage the same?
Both sweet and mild Italian sausage can be cooked using the same methods, such as grilling, sautéing, or baking. Since they are typically made with similar ingredients and have a similar texture, the cooking requirements for both varieties are generally the same.
How to eat Sicilian sausage?
You can bake the sausages in the oven with potatoes and vegetables. Baked Polenta with Sausages on the traybake. You can make a soup with orzo and Sicilian sausages. As a snack, you can make sausage bread rolls or some sandwiches with sausage. Of course, you can prepare a spicy Sicilian pizza with sausages and peppers.
How to make homemade Sicilian sausage?
Healthy homemade Sicilian sausages without additives and preservatives. These homemade Italian sausages are easier to make than you think. Ground half of the meat, and the other half, cut it into small cubes. Put the meat in a large enough bowl. Pour a glass of white wine and season the meat with salt and pepper. Mix everything well.
Are Italian sausages good?
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