Today students had a cooking practice on “Making Sausage/Sausage Dish” lesson. Sausages are very popular throughout whole Italy. In this lesson students worked with 3 different kinds of sausages from Toscana, Abruzzo and Napoli.

Napoli sausages taste hot and look very reddish in color. The farther south you go in Italy, hotter dishes are preferred in order for people to endure the hot weather.

Abruzzo sausages contain a small amount of herbs, adding distinctive flavors to them. Toscana sausages have neither hotness nor herbal flavors; they are naturally flavored in general.

At restaurants, sausages around 1.5 meters are twisted into smaller sausages. At factories, sausages as long as 10 meters get twisted into smaller sausages.

Sausages can be made using leftover portions of the salami and ham production, which happens during wintertime. As it produces no waste in pork meat, sausages are known as very economical food.