Homemade mild and tasty Italian sausages made with Italian seasoning, black pepper, fennel, parsley and paprika.
Initially known as "lucanica", the first evidence of the sausage dates back to the 5th century BC when the Roman historian Marco Terenzio Varrone described this use of stuffing his meat into the pig intestine together with spices and salt as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it from the Lucanians". Confirmation of the birth in Basilicata are also the writings of Cicero and Martial that mention Lucania as the birthplace of the sausage.
No colourings or preservatives are added. Prepared as links. Best cooked simmered in water in a frying pan for 8 minutes, then lightly browned in oil. Best served with mashed potatoes.
~10 fat sausages to the kilo. Natural casings. Try using as an alternative in lasagna or spaghetti. (sold by the approx. kilo)
