Joseph Ionadi was born in Calabria, Italy and moved to Toronto,
Canada in 1958. Today, he owns Donnalia Fruit Market on Jane Street
in Toronto. This sausage, created by Ionadi, is representative of
the Italian variety of sausage often enjoyed in Louisiana Creole
50 pounds ground pork butt
6 cups sweet red pepper sauce (see recipe)
2 ounces red peppers, dried and crushed
2½ ounces cracked black pepper
9½ ounces salt
1 ounce fennel seed
90 feet (38mm) hog casing
Grind pork butt through a ?-inch die to achieve perfect-sized grind.
Blend pork and all remaining ingredients. Stuff mixture into 38mm
hog casing. Grill or pan sauté finished sausage with smothered
onions and peppers.