Abruzzese sausage is a style of Italian dry sausage that is distinctive for its spiciness. Like other sausages preserved through drying, Abruzzese has a number of potential uses, including being cooked in main dishes, being offered as part of an appetizer platter, or being sprinkled on pizzas.
Fresh pork is used to make Abruzzese sausage. The pork is mixed with an assortment of regional spices, including spicy peppers, before being forced into sausage casings, which are traditionally made from the scraped intestines of pigs
. The resulting sausages are cured with smoke and chilies so that they will not readily decay, making them an accessible part of the diet for much of the year. The result is a fiery sausage that complements a wide range of dishes, and it is often simmered with fava or broad beans
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