buonisssssimo dami unalta
Meaty and spicy, but not over spiced, with just the right amount of moisture and coarsness for a sausage that can do more than just go on a butty.
If we assigned the same dry to sweet scale to sausages that we do to wine these would be wonderfully dry. I found them perfect for a casserole with a rich tomato sauce and a dash of sharp tamarind (or Worcestershire sauce). They can certainly hold their identity in amongst other bold flavours.
Next time I get them I'll make sausage rolls in spiced bread dough.