Classic Italian — no fennel
Pork, sea salt, garlic and black pepper.
I would choose it for: A simple pork sausage for basil pasta, pizza or pepper rolls.
View Classic Italian — no fennelItalian, Sicilian or Spicy Italian Sausages?
Choose your product · Sausages
By Chef Luca · Updated 11 September 2026
“Italian sausage” does not tell you everything about the seasoning. In my range you can choose simple garlic and pepper, fennel, cheese with tomato, or chilli. I choose the sausage to suit the sauce and the people eating it.
The choice at a glance
| Product | Flavour or preparation | Choose it for |
|---|---|---|
| Classic Italian — no fennel | Pork, sea salt, garlic and black pepper. | A simple pork sausage for basil pasta, pizza or pepper rolls. |
| Italian Fennel | Pork, garlic, black pepper and fennel seeds. | Aromatic sausage with white beans or tomato and peppers. |
| Sicilian | Pork, caciocavallo cheese, cherry tomatoes and parsley. Contains milk. | A rich cheese-filled link with vegetables or lemon couscous. |
| Spicy Italian | Pork with Thai dry chilli, paprika and black pepper. | Heat in aubergine pasta, pepper rolls or a mixed grill. |
Italian Fennel
Pork, garlic, black pepper and fennel seeds.
I would choose it for: Aromatic sausage with white beans or tomato and peppers.
View Italian Fennel
Sicilian
Pork, caciocavallo cheese, cherry tomatoes and parsley. Contains milk.
I would choose it for: A rich cheese-filled link with vegetables or lemon couscous.
View Sicilian
Spicy Italian
Pork with Thai dry chilli, paprika and black pepper.
I would choose it for: Heat in aubergine pasta, pepper rolls or a mixed grill.
View Spicy ItalianDoes every Italian sausage contain fennel?
No. My Classic Italian is deliberately made without fennel. Choose it if you want garlic and black pepper without the distinctive fennel-seed aroma. Italian Fennel has that aroma built in, so I keep the sauce fairly simple. These are the differences between our recipes; another butcher’s Italian or Sicilian sausage may be seasoned differently.
Which one would I use for pasta?
For a plain tomato and basil sauce, Classic Italian is an easy starting point. I like Italian Fennel with peppers or white beans. Sicilian works with courgette and tomato: there is already cheese in the filling, so a heavy cream sauce is unnecessary. Spicy Italian suits aubergine and tomato, which give the chilli a substantial base.
Which should go on the grill?
All four can go on the grill. Pick Classic for straightforward seasoning, Fennel for its aroma, Sicilian for a cheesy centre, or Spicy Italian for chilli heat. If different people want different flavours, cook separate links and label the serving plate. Keep Sicilian separate when serving someone avoiding milk. Check current labels for full allergen information.
Keep the filling inside
These sausages all require cooking. I cook them whole over controlled heat and slice them afterwards when the meal calls for it. This matters especially with Sicilian: cutting the casing early lets the cheese run out. Follow the fresh-sausage method below for a safely cooked centre and even browning.