A version of Italian Bologna sausage but blander and with softer texture, a sort of floppy mortadella.
A small saucisse of veal, pork fat and sardines, tied into rings. Saucisse must be cooked before using.
"Sausage and bacon brochettes." Small cocktail sausages are heated through in hot water, drained and wrapped in a rasher of bacon. These are threaded onto skewers and grilled.
