Italian pork sausage
Fresh sausage gives Tuscan stracchino crostini their meat component, taken out of its casing and baked on bread.
- Italian name
- Salsiccia di maiale
- Cooking reference
- Baked stracchino crostini
At the table
In the recipe published by Visit Tuscany, the sausage is removed from its casing and mixed with stracchino before being spread on country bread. This is a cooked appetizer, not a recommendation to eat fresh sausage raw.
Follow the recipe and the product’s applicable cooking guidance; a generic sausage name does not guarantee one seasoning blend.
Cook with it
Cavatelli al Ragù di Maiale
Malloreddus alla Campidanese
Favò di Ozein
Fritto misto alla piemontese
Pane frattau
Pasta alla norcina with sheep’s-milk ricotta
Pasturale di pecora: Basilicata sheep stew
Stuffed sedano nero di Trevi
