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Old 13.05.2020, 20:36
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Re: "Italian sausage"

in italy (and in ticino), there are many traditional pork sausages with that level of granularity.

But the shape and spicing varies by region.

The salsiccia ticinese or the luganiga are the swiss variants you can find here.

Luganighetta is spire-shaped and thin but it has a similar structure, just the spicing is more characteristic.

The salamella is more typically lombard but it also exists here.