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Best Italian Sausage

Hungry4Good Dec 12, 2006 01:04 AM

Would like to hear some opinions about the best local homemade Italian sausage. I've been buying Monte Carlo's Burbank) for the last 20 years and it's certainly adequate. Don't remember how Claro's compared it's been so long. Other options? Thanks in advance!

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  1. Bon Vivant RE: Hungry4Good Dec 12, 2006 01:09 AM

    Locally made narrows it down a bit. I like the Italian sausage from that meat stand in the Farmers Market. I like the texture which is more chunky than ground (for me that works better when simmered in a ragu for a couple of hours.) I also like the fact that they don't over season with fennel seed - it's very subtle.


    8 Replies
    1. re: Bon Vivant
      Hungry4Good RE: Bon Vivant Dec 12, 2006 01:16 AM

      Thanks!! I think there are several meat stands in there?

      1. re: Hungry4Good
        Bon Vivant RE: Hungry4Good Dec 12, 2006 02:43 AM

        Sorry, I forgot the name of the stand but it's just to the north of M. Marcel market.

        1. re: Bon Vivant
          JudiAU RE: Bon Vivant Dec 13, 2006 12:39 AM

          You are thinking of Hungtington Meats-- and yes they do have good sausages.

      2. re: Bon Vivant
        Hungry4Good RE: Bon Vivant Dec 12, 2006 01:18 AM

        Well, it doesn't have to be local I suppose. Is there a good source you can recommend?

        1. re: Hungry4Good
          Bon Vivant RE: Hungry4Good Dec 12, 2006 02:42 AM

          I like Fra Mani Italian sausages. I know that they have it at the Silver Lake Cheese store and other "upscale" places (you might be able to order it off their website too). It's pricey and can be on the fattier side but the flavor is really good. My sister just sent me 5 lbs of it so I had it for dinner tonight (braised in a tomato sauce and served over short fusilli). The pigs that they ultimately use are raised humanely and I think that pig farmers practice sustainable farming.

          1. re: Bon Vivant
            JudiAU RE: Bon Vivant Dec 13, 2006 12:40 AM

            Your sister luuuuuves you.

            1. re: Bon Vivant
              misti RE: Bon Vivant Dec 14, 2006 02:42 AM

              I like fra mani as well

              1. re: Bon Vivant
                Hungry4Good RE: Bon Vivant Dec 16, 2006 10:39 PM

                Ohhh. Thank you, thank you for recommending these delicious Fra Mani sausages. The freshness, quality and texture remind me of sausages I bought at a grocery store in Tuscany that I cooked up at our rental house while there. There should be a law that all sausages should be like this.

          2. s
            Signora RE: Hungry4Good Dec 12, 2006 04:09 AM

            You still cannot beat Claro's!! Hot or sweet...it is freshly made and has a fantastic flavor.

            1 Reply
            1. re: Signora
              Will Owen RE: Signora Dec 12, 2006 04:19 AM

              I like Claro's a lot, but the little Italian deli down the street from me (corner of Mountain and North Lake, Pasadena) has'em beat on both price and goodness, IMO. A little finer ground, somewhat fewer gristle lumps, slightly richer flavor after a lot of simmering...nothing at all wrong with Claro's, though, if that's what is convenient for you. Beats hell out of Papa Cantella's...

            2. ChinoWayne RE: Hungry4Good Dec 12, 2006 04:27 AM

              I enjoy Claro's cheese & parsley, and hot garlic sausages. If you can't make it over there, you can order from their web site. I have ordered various condiments and staples like canned tomatoes from them via the web and they are very good about customer service, going so far as to call me to clarify something on my order or ask if they can substitute something.


              1. k
                kjs RE: Hungry4Good Dec 12, 2006 07:10 AM

                i've asked this before - cannot remember if anyone asked - does anyone know if petrillo's uses claro's sausage ? it makes sense since they are practically neighbors in san gabriel.

                i tell you one thing, i'm seriously thinking about another food trip down valley blvd - last time i hit claro's tried to hit petrillo's but they weren't open, then 888, then a banh mi shop, this time i might add 10053 noodle and i gotta try that bakery...name escapes me but it's about 1/4 to a 1/2 mile west from 888 a big bakery. maybe for banh mi i might have to hit lee's...the new location should be open by now...yes ?

                after my disappointment with the pizza in w. la, i think i need the tried and true petrillo's !!!

                2 Replies
                1. re: kjs
                  silleehillee RE: kjs Dec 12, 2006 07:41 AM

                  Was that bakery Van's Bakery? I love their pandan cakes and taro cakes!

                  1. re: kjs
                    Will Owen RE: kjs Dec 13, 2006 05:54 PM

                    Claro's is always closed on Sundays and Wednesdays, but open every other day as far as I know. Don't know their hours; I always get there around the middle of the day anyway, since I try to time my visits so that I can get one of their delicious sandwiches for lunch!

                  2. PaulF RE: Hungry4Good Dec 12, 2006 04:46 PM

                    I don't have the expertise to make a comparison, but the sausage at Bob's Market in Santa Monica is really good.

                    I mention it because the other places in this thread are not that far West. I really cook sausages quite a bit (I'm not a great cook with big recipes, so sausages and carne asada are my stand-bys) and everyone always likes all the sausages from Bob's -- including the Italian.

                    And while it might be anathema to those seeking authenticity, the turkey Italian sausages are really good, too.

                    1 Reply
                    1. re: PaulF
                      JimN RE: PaulF Dec 13, 2006 12:53 AM

                      Totally agree. I needed some spicy Italian sausage for a recipe that I'm preparing tonight. Although I picked up most of the ingredients at my local supermarket, I felt it was worth the drive over to Bob's Market to buy the sausage.

                    2. p
                      Paliman RE: Hungry4Good Dec 12, 2006 05:46 PM

                      f you want traditional fennel Italo-American sausage, either hot or mild, go to Marconda's at the Farmers' Market. They have both link and bulk. The bulk is usually $1.98 a pound, they make it on premises and it is excellent.

                      If you want luganega which is without all the spicing, and should have Parmensan cheese, go to Sorrento Market on Sepulveda in Culver City. It is actually as good as, if not better, than Molonari's in SF

                      2 Replies
                      1. re: Paliman
                        PaulF RE: Paliman Dec 12, 2006 08:51 PM

                        I forgot to mention Sorrento's.

                        Good idea.

                        1. re: Paliman
                          shenry RE: Paliman Dec 14, 2006 03:40 AM

                          I just picked up a couple of sweet and a couple of spicy links from Sorrento tonight and pan fryed them in a little olive oil. Good stuff. As mentioned above the spices do not overpower but have a nice balance with the meat. The links also seemed to stay pretty moist as well.

                        2. russkar RE: Hungry4Good Dec 12, 2006 05:56 PM

                          The Undisputed Champion of Homemade Italian Sausage is SABATINO'S in Newport Beach. Cost 5.95 lb
                          We use Claro's for filler in lasagna and Sausage and Pepper Sandwich's. 1.99 lb

                          2 Replies
                          1. re: russkar
                            Professor Salt RE: russkar Dec 12, 2006 07:00 PM

                            A second nod for Sabatino's

                            1. re: Professor Salt
                              oldboardKurt RE: Professor Salt Dec 12, 2006 08:00 PM

                              3rd, also a cool place to eat outside in the summer. vicente foods in brentwood has good ones sometimes, turkey, chick

                          2. Ciao Bob RE: Hungry4Good Dec 13, 2006 12:20 AM

                            A Fourth, I dream about them.

                            1. j
                              JudiAU RE: Hungry4Good Dec 13, 2006 12:42 AM

                              We almost always make our own from our delicous delicous pig share but occasionally branch out.

                              It is worth noting how truly awful the sausages are at Whole Foods. God-awful. Ruin pizza awful. RUIN PIZZA-- made pizza so bad we couldn't even eat it. Can you even imagine?

                              Bristol Farms are really average.

                              1. r
                                rich walther RE: Hungry4Good Dec 14, 2006 02:38 AM

                                i know the family the owns petrillos san gabriel and they make their own sausage. they only buy from claros when they run out of their own. regulars can tell the difference. claros cant compare.also try marios in glendale.

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