Italian sausages are in a league of their own. I am thinking of those from Norcia, the town in Umbria famous for its pork and wild boar products, and the wonderful fresh pork lucanica sausages. Here I am making my own sausages from pork meat, and flavouring them with fennel seeds – a traditional combination in the finocchio salame of Tuscany. You can, however, make the sausages with any other meat – wild boar, lamb, beef, veal, chicken or turkey – and you can spice them as you please – any other seeds, or something like fresh sage would be good.
Serve the sausages with polenta, or mashed potatoes. They could be served with pasta as well. A sauce made from peppers, or tomatoes or indeed a salsa verde would be a good accompaniment.