Editing Sausage (section)

====Italy====
{{main|Sausages in Italian cuisine}}
[[File:Bratwurst 2015100901.jpg|thumb|Italian [[Sausages in Italian cuisine|''salsicce'']] with parsley]]
[[File:Salsicce e carciofi 2.jpg|thumb|Italian ''salsicce'' with artichokes]]
[[File:Polenta con salsicce.jpg|thumb|Italian ''salsicce'' with ''[[polenta]]'' porridge]]
[[Sausages in Italian cuisine]] ([[Italian language|Italian]]: ''salsiccia'', {{IPA|it|salˈsittʃa|lang}}, {{Plural form}} ''salsicce'') are often made of pure pork. Sometimes they may contain beef. [[Fennel]] seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used.

An early example of Italian sausage is ''[[lucanica]]'', discovered by [[Roman people|Romans]] after the conquest of [[Lucania]]. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names.<ref>{{Cite web|url=https://latimesblogs.latimes.com/dailydish/2012/01/forklore-a-very-important-sausage.html|title=Forklore: A Very Important Sausage|date=January 22, 2012|access-date=September 16, 2020|website=Los Angeles Times|archive-date=27 November 2020|archive-url=https://web.archive.org/web/20201127111617/https://latimesblogs.latimes.com/dailydish/2012/01/forklore-a-very-important-sausage.html|url-status=live}}</ref> Today, lucanica sausage is identified as  ''[[Lucanica di Picerno]]'', produced in [[Basilicata]] (whose territory was part of the ancient Lucania).<ref>{{Cite web|url= https://www.artecibo.com/the-lucanica-di-picerno-a-historical-sausage|title= The Lucanica di Picerno, A Historical Sausage|access-date= September 16, 2020|website= Arte Cibo|archive-date= 14 August 2020|archive-url= https://web.archive.org/web/20200814102422/http://www.artecibo.com/the-lucanica-di-picerno-a-historical-sausage|url-status= live}}</ref>

''[[Mazzafegato]]'' sausage ('[[liver]] mash', or 'liver sausage') is a sausage typically from [[Abruzzo]], [[Lazio]], [[Marche]], [[Umbria]], and [[Tuscany]] regions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and [[Bay leaf|bay leaves]].<ref name=lacucinaitaliana>{{cite web |title=From North to South, Italian Sausages Variety |url=https://www.lacucinaitaliana.com/italian-food/italian-dishes/types-italian-sausages-north-south
|website=lacucinaitaliana.com | publisher=La Cucina Italiana |date=24 May 2020 |access-date=6 July 2024}}</ref> ''Salsiccia al finocchio'' ('[[fennel]] sausage') is a sausage popularised in the [[Sicily]] region.<ref>{{cite book |last=Gerard-Sharp |first=Lisa |page=[https://archive.org/details/sicily0000gera/page/128 128] |title=Sicily |year=2016 |publisher=Apa Publications |isbn=9781780053110 |url=https://archive.org/details/sicily0000gera/page/128}}</ref><ref name=ThefoodofItaly>{{cite book |last=Root |first=Waverley |page=[https://archive.org/details/foodofitaly0000root/page/604 604] |title=The food of Italy |year=1903–1992 |publisher=New York : Vintage Books |isbn=0679738967 |url=https://archive.org/details/foodofitaly0000root/page/604}}</ref> These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.<ref name=Prosciutto>{{cite book |last=Bardi |first=Carla |page=[https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia 44] |title=Prosciutto |year=2004 |publisher=South San Francisco : Wine Appreciation Guild |isbn=1-891267-54-X |url=https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia}}</ref>

''Salsiccia fresca'' ('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut [[Sausage casing|casings]].<ref name=Prosciutto/><ref name=CulinariaItaly>{{cite book |last= |first= |page=[https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia 240] |title=Culinaria Italy : pasta, pesto, passion |year=2008 |publisher=H.f. Ullman/Tandem Verlag GmbH |isbn=978-3-8331-1049-8 |url=https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia}}</ref> ''Salsiccia fresca al peperoncino'' ('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour).<ref name=Prosciutto/> ''Salsiccia secca'' ('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars.<ref name=Prosciutto/> ''Salsiccia toscana'' ('[[Tuscany|Tuscan]] sausage'), also known as ''sarciccia'', is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as [[Salvia officinalis|sage]] and [[rosemary]].<ref name=CulinariaItaly/>