Hannah Williams talks sausage with Italian master butcher, Peppe Cotto, and gets the lowdown on Heston's bangers
Yes, I had heard about Heston before the filming, because I once cooked a pasta he had done when I held a 'dinner show' for a group of friends who are also my customers.
Not really, a Trojan Hog is something I was not familiar with. To me I thought it was traditional sausages from England or perhaps one of Heston's own specialties.
Yes, I am curious to try it, because I always like to discover originality in food preparation, even if I am tied to the traditions of my territory and family business.
My family has been making sausages since 1930. First, my grandfather Euro and grandmother Rosa (who is 94 years old) then my parents and now me.
I showed Heston how to make firstly the local specialty of this part of Italy, ciauscolo, and then sausages with vino cotto or 'cooked wine'.
Not really. What we see in the show is a preparation of liver with cacao seeds. This is then mixed in a terrine or terracotta bowl and cooked in the oven. It is a type of paté. Once it was used as a mixture for filling sausages.
The secret to making a great sausage is a good butcher and a fine pig!
It can only be my own sausages, with vino cotto of course.
With thanks to Delicious Italy
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