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The sausage/salame is thin and cut in to rough slices or chunks to eat with bread, or in a salad.
or rendered for its vital essence which is used in a killer ragu.
arrowplum-
It is not that kind of sausage, from making sausages, with family, the sauce sausage was the rougher fattier cuts as the sauce was cooked on a low heat. Where we were there was electric but no mains power or gas, all the gas was from tanks so we cooked over the fireplace.
EDIT - Am in an odd nostalgic mood, was in England at university till I figured out that you could buy gnochi.
lynx
Also there is a calabrese sausage/salami that knocks choritzo away. It contains the thickest, pulpy tomatoes and beyond ripe red peppers. Ones that aren't watered alot so the tomato and peppers is quite compact and not too watery. It is mixed together with the fat, with spices so that even the fat becomes red tinged.
The sausage/salame is thin and cut in to rough slices or chunks to eat with bread, or in a salad.