I'd like regular ancestral cooking emails!
My town has a sausage! This is bardiccio, it’s deep colour is because it’s made with offal and heart (a mix of pig and cow) and it’s flavour is zingy with fennel and garlic.
Irene, the local veg grower, whom I bought this from at our town’s market #mercatointransizione told me it’s traditionally made here in Pontassieve, where I live, and cooked up on grills at the Christmas festivals that celebrate the nativity scenes Italy is famous for. I’m going in search of it next Christmas!
I ovened them with local spring onions and beetroot. I recommend cooking sausage this way as all the wonderful flavours coat the veg.
I love the local food traditions that still abound in my adopted home and will do all I can to support them (not that it’s much of a hardship eating these!)