Calabrian sausage is a dry sausage from the Calabria region in Italy. It is prepared with chopped pork, garlic, pepper and red wine, and is generally smoked with beech or oak wood to give it a characteristic smoked flavor. Calabrian sausage is known for its strong and tasty flavor, which goes well with many meat and vegetable dishes. It is often used to accompany dishes of pasta, rice and vegetables, or to fill sandwiches and wraps. It can also be used to flavor soups and soups, or to fill pâtés and quiches. In the kitchen, the calabrais sausage can be cooked in many ways. It can be cut into slices and toasted in the barbecue, or cooked in the pan or in the oven. It goes well with many ingredients, and can be used in many different recipes.
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