Ingredients
Salame da sugo (liver, beef, and tongue sausage)
This Italian sausage is made with liver, beef, tongue, and lard seasoned with salt, pepper, nutmeg, and Sangiovese wine. It is dried, then aged for at least 1 year and periodically coated with a mixture of oil and vinegar. Before cooking, it is soaked in cold water, then simmered for at least 4 hours. When ready, cut it open along the seam and remove the meat from the casing. Serve with mashed potatoes in winter and melon in summer.
from Quirk Books: www.quirkbooks.com
