As this sausage is from Abruzzo, it is no surprise that it is made very hot with the addition of diavolicchio chillis. There is also a version from Catanzaro in Calabria made with the offal (US: organ meants) of a calf except the liver and, again, made hot with the addition of chillis.
Bologna sausage, the famous sausage from Emilia-Romagna, the original baloney. A very large salami or cured meat made with a seven-to-three ratio of pork meat to fat pounded to a very fine consistency, mixed with pistachios, green peppercorns, white wine, cubes of pork fat, sugar and olives, sometimes garlic and truffles, and put into a beef bladder casing. It may contain coriander (US: cilantro), or citron. The name is sometimes recorded as coming from the practice of pounding the ingredients in a mortar, or mortaio, but may actually come from the fact that the sausage was tradtionally flavoured with myrtle. A mortadella is steamed for an hour for each half inch of its diameter. It is usually finely sliced and eaten cold.
A type of small smoked mortadella, a particularly finely ground sausage aged for about three months, from Amatriciana in Lazio, with a wide strip of lardo running through it and flavoured with cinnamon and cloves.
A type of small mortadella, a particularly finely ground sausage, from Abruzzo and threaded with a cylinder of white fat or lardo and with an appreciable amount of garlic.
A type of mortadella, a particularly finely ground sausage, from Lombardy and Piedmont and based on liver with red wine.
A smooth liver sausage from Abruzzo e Molise which is flavoured with honey and which is intended to be eaten with fegato pazzo.
A type of mortadella, a particularly finely ground sausage, from Piedmont and based on pork liver with beef and pork lean and white wine. It may be either smoked or unsmoked and is generally boiled.
