Hey... not been engaged here in a while, but I'm still lurking. Haven't had the grinder and stuffer out in a while and I came across this Salsiccia Di Cipolla recipe over on Len Poli's site. Doing a little research, I see a lot of variation in what goes in and what doesn't. This one calls for ground bay leaves and cut scallions, while I've seen the onions sauteed and cooled before hand and a lot of folks use fennel instead of the bay leaves etc etc. I'm going to make it as written, so I'll be back at some point with my results. One thing I did notice was a lot of folks seem to prefer a Veneto Pinot Grigio for the wine which is easy enough to come by. Anyway, just curious if anyone has some knowledge of this particular sausage.
