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3 Qualities that Separate Good Italian Sausage from Great Italian Sausage

Cultivated Culinary > Tips & Trends

3 Qualities that Separate Good Italian Sausage from Great Italian Sausage

A collage of a coil of rope sausage, Italian sausage pasta in a bowl, and sausage pizza with red onions

When it comes to Italian sausage, if you’re aiming for better flavor, texture and performance, there are a few key qualities worth keeping an eye on. Here’s what sets truly well-crafted sausage apart from the rest.

1

A Coarse Grind That Respects the Meat

Italian sausage that starts with fresh, whole-muscle cuts and avoids over-working during production will have a coarser, more natural texture and bite. Sausage made from trim that’s been over-processed will have a tight, rubbery texture and more uniform appearance.

You’ll see the difference right away. A proper coarse grind will show a good balance of lean and fat, spice flecks like fennel or black pepper are more visible, and the sausage cooks up with a more natural look and feel.

Raw Italian sausage
2

Seasoning That Goes Beyond the Surface

How the sausage is seasoned matters just as much as what’s in the seasoning blend. A well-made Italian sausage holds its flavor because the spices have had time to marry with the meat, usually through a longer rest or marination process after mixing.

You’ll know it’s done right when that pronounced flavor carries through every bite and lingers afterwards. Whole or cracked fennel, black pepper and a controlled amount of heat (like cayenne) go a long way in creating depth.

3

A Process That Creates a Better Yield

Overhead shot of a susage pizza

A coarse grind and quality cuts aren’t just about flavor—they affect performance, too. Minimally handled sausage made from fresh, whole-muscle pork will retain more moisture, which results in less cook loss and a stronger yield. If your preference is to use raw sausage in your back-of-house, that means more usable sausage per pound and stronger control over costs. And those who top pizzas with raw sausage pre-bake get larger, meatier pieces of sausage out of the hot oven.

When you know what to look for—like texture, seasoning and yield—you’re better equipped to choose the sausage that creates the experience you want for your guests, every time.

That same attention to detail is what defines the
FONTANINI® brand. From our coarse grind to our spice hold to our small-batch process, every decision we make is about helping you serve sausage you’re proud to put on the plate.

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