Salsicce (Italian pork sausage)
Separate the sausages and pierce with a toothpick. Cook in a little boiling water for five minutes to remove some of the excess fat. Drain and put in a frying pan over a high flame.
Fry in their own fat until they become golden brown all over, taste for salt and serve with fagioli all’uccelletto or sautéed spinach . The sausages can also be added to the vegetables and cooked together with them for a few minutes before bringing to the table.
Sellers of dressed and cured pork (including salsicce), dried fish and cheeses are known as pizzicagnoli in Florence and their shop windows are extremely enticing, filled with delicious, mouth-watering produce.