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One thing weve learned during Italian-American Week, besides how much we truly love all kinds of stuffed pasta, is that there is no Italian food without sausage. While Italy is world-famous for its cured meats and sausages, the countrys fresh varieties are not to be trifled with. Whether theyre hot off the grill in a bun with peppers and onions (Italian-American style) or spread on rustic bread like the pâté of your Calabrian dreams, Italian sausage is on the menu.

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