Joseph Ionadi was born in Calabria, Italy and moved to Toronto,
Canada in 1958. Today, he owns Donnalia Fruit Market on Jane Street
in the city. He sells a variety of fruits, vegetables and specialty
Italian items such as pasta and olive oil. If anyone has a question
about authentic Italian foods, give Joe a call at (416) 744-7276.
Joe was good enough to come to Louisiana and share his recipe for
hot Italian sausage, further flavored with his magnificent red pepper
- 50 pounds ground pork butt
- 1 quart hot red pepper sauce (see recipe)
- 2 1/4 ounces red peppers, dried and crushed
- 2 ½ ounces cracked black pepper
- 9 ½ ounces salt
- 1 ounce fennel seed
The pork butt should be ground through a 3/8-inch die to achieve
the perfect-sized grind. Combine all of the above ingredients and
stuff into a 38mm hog casing available from your local butcher shop.
This will make approximately 160 (6-inch) links. Grill or pan sauté
with smothered onions and peppers.