Calabrese Sausage

Ensure raw sausage is kept well-wrapped and refrigerated. Once cooked, it should be consumed within 3-4 days.

For best flavor, remove sausage from casing and crumble it when cooking for sauces or pasta dishes.

To control the spice level, remove some or all of the chili flakes before cooking, or add a touch of honey to balance the heat.

Pan-fry or grill Calabrese sausage until browned and cooked through. It can also be baked or added to stews.

Pasta dishes (e.g., with arrabbiata sauce, or in a creamy tomato sauce)

Pizza topping

Omelets and frittatas

Sandwiches and subs

Served with roasted vegetables like peppers and onions

Overcooking the sausage, which can make it dry and tough.

Not allowing the sausage to rest after cooking, which can cause juices to run out.