In Italy’s culinary tradition sausage it is eaten fresh or cooked and is usually flavored with pepper, cinnamon, white wine and garlic.
In cooking the sausage is a versatile ingredient with which to prepare many dishes: you can bake in a pan, baked, grilled or stewed, with a side dish, or a very simple and delicious recipe is the typical bruschetta, fresh bread with spread sausage that united and put in the oven to bake together becomes a perfect combination for the palate. The sausage is also used to prepare robust first courses, such as the mushroom tagliatelle and sausage, risotto with radicchio etc …
To properly cook a sausage is good prick to allow the fat to melt in cooking and favor the heat input inside. The sausage also shows affinities with tomato sauces and is perfect in ragout.
It also liverwurst was identical to his sister but with the addition of small pieces of minced liver that makes it special and a particular taste.