salama da sugo

This peculiar sausage is a speciality of Ferrara: a mixture of good cuts of pork and some tongue and liver, well-spiced with nutmeg or clove. Add lots of red wine, pour it all into a pig's bladder and hang it up for a year or so. Then boil it, for up to eight hours. When it comes out of the bladder, it's an intense, gooey love-it-or-hate-it hash, served traditionally with mashed potatoes.