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!)