A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
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A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919).
Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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The salsicce alla cipollata are prepared with fresh and lean pork meat and bacon in equal quantity, chopped fine and seasoned with salt, pepper and spices.
Add a proportional quantity of onions chopped very fine, not too much, however.
Fill with the hash the prepared entrails, tie every two inches to divide the sausages.
Italy
Chef's knife
Cutting board