“This sausage is completely unknown to me, but as I always like trying out new things to eat, I thought I'd give it a try. It is quite solid, more in the style of a French saucisson, than more traditional sausages, say, from the UK or Germany. I also had to check for usage on the internet and found a simple Italian recipe using some olive oil, potato wedges, onion, a little salt and black pepper, and fresh rosemary, all roasted in the oven until browned all over. A very simple, easy and tasty dish.”
