Chefs share the Italian sausage brands they recommend for easy, flavorful meals.
Italian sausage can be one of the easiest ways to add plenty of flavor to dinner, whether you’re tossing it through pasta, serving it with peppers and onions, or pairing it with bread and beans. But with so many options in the refrigerated aisle, it can be difficult to know which ones are worth picking up. To narrow down the choices, Eat This, Not That! asked chefs which brands they actually recommend. From mild pork sausages made for a crowd to fully cooked chicken sausage that can get dinner on the table in minutes, these are the Italian sausage brands they reach for.
Johnsonville Mild Italian Sausage
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When you’re feeding a group, a milder sausage can be a particularly useful option. Johnsonville’s version has enough seasoning to bring flavor to a dish without making spice the main event, giving you plenty of flexibility in how you use it. “Johnsonville’s mild Italian sausages are a good choice when you’re cooking for people who don’t all want chilli heat,” says Jorge Thomas, chef, butcher and founder of Swaledale Butchers, They’re raw pork sausages, so you can cook them whole or take the meat out of the skins for a sauce or stuffing. When cooking, Thomas recommends browning them gently, then finishing by adding white beans, a little stock and some greens. “The beans pick up the sausage juices as everything cooks together,” he explains. “Some crusty bread alongside and you’ve got a deliciously simple supper.”
Aidell’s Chicken Sausage
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Italian sausage doesn’t have to mean pork. For a faster weeknight meal, a fully cooked chicken sausage can save a step in the kitchen while still bringing plenty of savory flavor to pasta, sandwiches, or other dishes. “I really love Aidell’s Italian-style smoked chicken sausage with mozzarella cheese,” says Christine Pittman, Founder and CEO at COOKtheSTORY. “These are fully cooked chicken sausages.” She shares, “I love it if I’m doing a quick pasta or something and I don’t wanna have to have a step of cooking the meat first. You know, people would use rotisserie chicken or leftover cooked meat or something. I love using that Aidell sausage in place of cooked meat. It’s really, really good.”
Niman Ranch Sweet Italian Sausage
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A good Italian sausage doesn’t need an overwhelming list of seasonings to stand out. Classic flavors can complement the meat rather than mask it, making this style especially versatile at mealtime, which is one reason why Thomas recommends Niman Ranch Sweet Italian Sausage. “Pork, toasted fennel, garlic and black pepper – that’s a good combination for an Italian sausage,” he says. “You want enough seasoning to make it interesting, but you should still be able to taste the pork.” He adds, “This one’s fully cooked, which makes it handy for a quick supper. I’d warm it through gently and serve it with softened peppers and onions. Some good bread on the side and you’ve got a meal without doing very much.”
Premio Hot Italian Sausage
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For cooks who like their sausage with some extra kick, hot Italian sausage brings a different dimension to familiar dishes. It can be especially useful when you want the sausage itself to become a major source of flavor in everything from pasta sauces to sandwiches. “I’d recommend Premio’s hot Italian sausages if you like a bit of heat,” says Thomas. “Pork, fennel, red pepper and paprika – that’s a good combination, and there are no fillers. Fennel works beautifully with pork.” For cooking tips, Thomas suggests the following: “I’d slit the skins and squeeze out the sausage meat, then brown it in chunky pieces before adding tomatoes for a pasta sauce. Don’t break it down too finely. You want those little pieces of browned sausage through the pasta.”
Publix Mild Pork Italian Sausage
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Sometimes the best sausage is simply the one you find yourself buying again and again. Publix’s Mild Italian Pork Sausage has earned a place in the lineup as an accessible option for everyday cooking, particularly when you want a familiar, easy-to-use sausage without a lot of fuss. I just love them, and the texture and flavor are great,” says Pittman.
Dining and Cooking