"ViLco" ha scritto nel messaggio
> Lou Decruss wrote:

>> The ketchup mayo and mustard sounds strange for Italian sausage.
>
> BTW, how's that "italian sausage" made? The ones I usually find here are >
> just ground pork (part black ground pepper.> Maybe the ones you talk about
> are somehow different?
> --
> Vilco

Even in Umbria they are different. Ours have a lot of salt, a good bit of
pepper, garlic and thyme. You have to take the salt and the garlic into
account when you use sausages in anything.