The making of...Italian Sausages

Posted on Jan 14, 2015. 1 comment

Here at delicatezza we’re immensely proud of our freshly made range. All the products in this category are, as the name suggests, freshly made to order. You would struggle to find a fresher food service in London!


Some of the key products in this range are the hand made sausages. These come in two varieties: the Napoli which is a short sausage and the Lucanica which takes on a longer form. The Napoli has recently been awarded a coveted star in the 2013 Great Taste Awards


Lucanica (L) and Napoli (R) sausages


The Napoli is a traditional sausage from Naples, though its true provenance may stretch to surrounding areas towards Benevento and Avellino. Lucanica’s history dates somewhat further back, with Apicius – the collection of Roman cooking dating back to 4 AD – documenting that Lucanica sausages were brought to the philosopher Cicero and Hispanic poet Martialis by Roman foot soldiers and slaves from the town of Lucanica.


Our sausage makers and how they make award winning sausages

We spent some time with our resident sausage makers to see how these sausages are made. Peppino, a Sicilian, has been making sausages for over 35 years whilst Joachino has close to 15 years of experience – it is safe to say they know a good sausage when they see one!


Joachino (L) and Peppino (R) – Delicatezza’s resident sausage makers


The process begins with fresh British meat only from the leg or shoulder. These are de-boned and hand cut, as shown in the pictures above, to ensure the amount of fat is just right – this helps to conserve the flavor and texture of the meat.


The cuts of meat are then minced before the appropriate spices and flavourings are added to the meat. We offer both our sausages with a variety of flavourings to suit any palate, including chilli, pepper & fennel and mint with sundried tomatoes & scarmorza. 


Scarmorza, chilli, mint and Chianti – only the finest ingredients are added


The next step is to stuff the mince meat into natural pork casing before tying it up into either the long form Lucanica or shorter form Napoli.


Napoli (L) and Lucanica (R) – the final stage


We hope you enjoyed this article - if you have any comments on this article or if there are any other foods you’d like us to write about, do use the comments box below or the contact form to let us know. We’d be delighted to hear from you.



  • Posted by Claire H on Oct 08, 2013

    hmmmmmmm Italian Sausage, my absolute fave!

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