JOSEPH IONADI’S SWEET ITALIAN SAUSAGE

Prep Time: 2 Hours
Yields: 160 (6-inch) Links

 

Comment:
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 cuisine.

Ingredients:
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

Method:
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.

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