Joseph Ionadi’s Hot Italian Sausage
PREP TIME: 2 Hours
MAKES: 160 (6-inch) links


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 sauce.


  • 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.

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