This sausage takes a turn from the traditional by pairing two of our favorite trattoria flavors – the smoky warmth of a wood-fired flatbread and the robust, belly-warming taste of hot Italian sausage – for a spicy link that hardly needs a sauce. Yes, we know Italian sausage isn’t usually smoked, but cube some into your recipe for Bolognese over tagliatelle and you’ll see why we couldn’t help ourselves.
