Sweet Italian Sausage.
The Original Since 1945.

What Makes It Ours

"Sweet" Means No Heat — Not Sugar.

In Italian sausage, sweet just means mild: all the fennel and garlic of the hot recipe with none of the pepper. Ours is the version the Ricci family brought over from Sulmona — hand-mixed in 200-pound batches, whole fennel seed we refuse to buy ground, natural casing, 22–25% fat so it stays juicy on the grill. All natural, USDA-inspected every day since 1973.

It's the best seller in the case for a reason: it works everywhere. Grilled at a tailgate, browned into Sunday gravy, sliced over rigatoni, or crumbled into stuffing at Thanksgiving. If someone in Pittsburgh tells you their grandmother's sauce recipe calls for "the sausage from Ricci's" — this is the one.

Questions

FAQ

Is sweet Italian sausage actually sweet?

No sugar involved — "sweet" is the traditional name for the mild version. Same fennel-and-garlic recipe as the hot, minus the crushed red pepper.

Where can I buy it in Pittsburgh?

At our McKees Rocks shop, 500 Pine Hollow Road — ten minutes from downtown Pittsburgh. Or shipped frozen anywhere in the U.S. in the Pittsburgh Italian Pack.

What's the best way to cook it?

Stovetop with a splash of water, grilled to 160°F, or browned and simmered 90 minutes in Sunday gravy. It also crumbles beautifully for pasta, pizza, and stuffing.