7 Best Spicy Italian Sausages You Should Try - justitalianfood.com

7 Best Spicy Italian Sausages You Should Try

spicy italian sausage

Italy is well known for its art, architecture, music, weather, and when it comes to food, then Italians are great marketers of their food and confident of their cuisine, which conquers the world. Like any other Italian dish, sausages are famous, and here we are talking about spicy Italian sausages. Sausages are mainly non-veg products, containing meat like pork, beef, and poultry cooked in various spices and other flavorings. So here are the ten best and most popular spicy Italian sausages you must try to add to your Christmas and New Year feast this year.

List of Spicy Italian Sausages

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Mazzafegato is also called salsiccia matta, which means mad sausages, produced in the region of Marche. This spicy Italian sausage is made up of inferior parts of the pork such as liver, tongue, tail, heart, spleen, lungs, and flavored with salt, pepper, pepperoncini, garlic, fennel flower, lemon, and orange zest.

Brovada E Muset

Brovada e muset is a traditional dish mainly served for Christmas. This spicy Italian sausage originated from Friuli-Venezia-Giulia. It consists of fermented white sliced turnip, macerated in red grape marc and muset, along with thick pork sausage. The turnip and sausages are cooked separately but served together while still hot. It is also said that it was invented from the need to preserve turnips for winter.

Zampone Modena

Zampone Modena is a classic dish served for New Year’s eve. This spicy Italian sausage is cooked with strong aromatic spices like cinnamon, cloves, nutmeg, pepper, etc. with red wine on the side. Serve it in a thickly sliced form with lentils, beans, mashed potatoes, or spinach on the side.

Salsiccia Di Fegato

Salsiccia di Fegato is a traditional variety of liver sausage which is produced throughout the region of Abruzzo. To cook this spicy Italian sausage you need to have grounded pork specifically liver, heart, lungs, and then season it with some salt, pepper, grated orange peel, garlic, bay leaves, etc.

Cotechino Modena

Cotechino Modena is said to first be introduced in 1511 and became a great success around 1700 when its traditional recipe had spread to the neighboring. This spicy Italian sausage is traditionally famous around Christmas and New Year’s. Cotechino Modena is typically served in thick slices with cooked lentils, beans, mashed potatoes, or spinach with butter and parmesan cheese on the side, accompanied with red wine.

Salama Da Sugo

Salama da Sugo is said to be of the time of the renaissance. This spicy Italian sausage is made with various pork cuts like neck fat, belly, tongue, liver. Traditionally these sausages are boiled and served hot. It is seasoned with salt, pepper, cloves, nutmeg, cinnamon, and red wine.


The origin of Luganega is a subject of debate. Some say it is from the north, and some say it is from the south. It is mainly produced in the region of Lombardy, Trentino, and Veneto. This spicy Italian sausage is made from different parts of meat, depending on the region. Some use cheek or neck, while others prefer pork shoulder or rib meat, and it tastes best when grilled.


So these are the traditional spicy Italian Sausages that you can enjoy this Christmas and New Year. You can also make these spicy Italian sausages sweet or less spicy as it depends on the process and what amount of spices you put in your sausages.

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