Essegi said:Here i am! Where i live, we are strong on pork meat, and sausages are good. I'd say we have among the best sausages of Italy! They deserved to be cooked on embers and grill, but a pan is good too!
Here i used some standard sausages. We have also luganega (abused word, different from region to region) or morette wich are poor sausages with bloody parts... Normal sausages are better, but luganega is hardcore! Also other like salsicce col radeseo (or mortadelle, nothing to do with normal mortadella) wich are round and fatter...
Ok, i'm not good at making sandwiches, so you will see something not very elegant here not organizes... But i guarantee that was not healty too, so i should still earn some points!
Here pics of tonight:
Cheese: Dobbiaco, Tosella, Asiago.
Sausages: Salsiccia, and Salsiccia all'aglio (with garlic)
Some nice roud pancetta (bacon) 1mm or little more thick
Bread: normal for hamburgers and other onion powered
pepper powder
ketchu
maionese (not in pic)
onions (not in pic and i forgot to take one of the pan)
Suasages:
Formaggio, pancetta and salsiccie:
Random mess:
Have mercy...