A Tour of Our Regional Sausages

From Lake Como to Northern California

At Panizzera Meat Co., sausage isn’t just something we make—it’s something we’ve carried forward for over a century.

Since 1914, our recipes and techniques have been shaped by tradition, family history, and a willingness to bring regional flavors into our own shop here in Occidental. Some of what we do is deeply rooted in where we came from. Some of it reflects where we are now.

Here’s a look at the regional sausages we make and the stories behind them.

Italian Sausage (The Panizzera Way)

Our Italian sausage is where it all starts.

When the Panizzera family came over from Lake Como in 1914, they brought their sausage recipe with them. What makes it unique is what’s not in it—no fennel, no anise. In fact, our recipe had to be grandfathered in to the USDA, as their Italian standard must have fennel or anise.  That wasn’t part of their regional style, and it’s not part of ours.

Instead, we use a blend that’s warm, balanced, and a little unexpected:

• Salt
• Black pepper
• Allspice
• Nutmeg
• Cinnamon
• Cloves
• Garlic
• White wine

It’s a profile that stands out if you’re used to fennel-heavy Italian sausage. More subtle, more layered, and unmistakably ours.

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African Sausages (Merguez & Boerewors)

Our African-inspired sausages bring bold, spice-forward flavor to the case, drawing from both North and Southern traditions.

Merguez (North Africa)
Our Spicy Lamb Sausage is a merguez recipe, found across Morocco, Algeria, and Tunisia, merguez is traditionally a lamb sausage known for its deep red color and layered spice.

Our version stays true to that profile:

• Lamb-based
• Warm spices like paprika, cumin, and garlic
• A noticeable but balanced heat

It’s built for the grill and holds its own in a sandwich or on a plate.

Boerewors (South Africa)
Boerewors traces back to South African farmers, influenced by Dutch and German sausage-making traditions. It’s typically coarse-ground, heavily seasoned, and formed into a long coil.

Our take:

• Coarse texture
• Balanced spice with a savory, slightly earthy profile
• Designed for open-fire cooking

Cook it as a coil or cut into sections—either way, it’s a sausage that rewards simple preparation over live fire.

Currywurst (A German Classic with a Story)

Currywurst is one of Germany’s most iconic street foods, with a surprisingly modern origin.

It dates back to post–World War II Berlin, where curry powder—introduced through British trade—was mixed with ketchup and poured over sliced sausage. Simple, fast, and packed with flavor, it quickly became a staple.

Our take brings that same idea into the shop:

• A classic sausage base
• Paired with curry-forward seasoning
• Designed for slicing, grilling, and serving with a little sauce

It’s straightforward, satisfying, and rooted in a unique piece of food history.

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British Bangers

“Bangers” got their name during wartime Britain, when sausages were made with higher water content and had a tendency to pop or “bang” while cooking.

Today, they’re known for a softer texture and a mild, savory flavor.

Our version stays true to that style:

• Balanced seasoning
• Slightly softer bite
• Built for classic dishes like bangers and mash

Comfort food, plain and simple.

German Sausages (Regional Traditions)

German sausage-making is deeply regional, and each style is defined by texture, seasoning, and how it’s meant to be cooked.

Bratwurst
Bratwurst is one of the most recognized German sausages, with dozens of regional variations. Ours is a fresh pork sausage with a medium grind, lightly seasoned with traditional spices like white pepper, nutmeg, and a touch of garlic.

It’s designed for the grill—juicy, balanced, and not overly aggressive on seasoning. You get a clean pork flavor first, followed by subtle spice. This is the sausage you reach for when you want something classic that works just as well on a bun as it does on a plate.

Weisswurst
Weisswurst is a traditional Bavarian sausage, known for its pale color, delicate texture, and mild seasoning. It’s made from finely ground veal and pork, blended into a smooth, almost emulsified mixture.

Seasoned with parsley, lemon, and light spice, it’s much more subtle than most sausages. Traditionally, it’s gently poached rather than grilled, which keeps the texture soft and the flavor clean.

This is a breakfast or midday sausage in Bavaria—served simply, often with mustard and bread. It’s less about smoke or char and more about finesse.

Knackwurst
Knackwurst is all about texture and flavor. It’s a finely emulsified sausage with a tight, firm bite and a natural casing that gives it that signature “snap” when you bite into it.

Heavier on garlic and seasoning than bratwurst, it has a deeper, more assertive flavor profile. It’s typically smoked, which adds another layer of richness.

This is a sausage that holds up to bold cooking—grilled, pan-seared, or simmered. It’s straightforward, satisfying, and built for people who want something with a little more punch.

Chicken Apple (A California Original)

Not everything we do is old world.

Chicken apple sausage is a good example of a more modern, California-style approach:

• Lighter protein
• Subtle sweetness from apple
• Clean, approachable flavor

It fits right in here—something a little fresher, a little different, but still made with the same attention to detail.

A Sausage Case with a Story

From Northern Italy to Africa, from Germany to right here in Sonoma County, our sausage case reflects a mix of tradition and place.

Some recipes came with us.
Some we’ve adapted.
All of them are made the same way—by hand, in small batches, with a focus on quality and consistency.

If you’ve got questions about any of them, or you’re not sure where to start, just ask.

We’re always happy to talk sausage.