Sausages and eggs

Sausages have always been a tasty dish and can be cooked in a variety of ways. At Armando’s I often cook them with sau- téed dandelion greens or with beans and Onano lentils. For this book, I’d like to share a recipe with you that’s as old as the hills, from back when Giuseppe Belli was writing poetry in 18th century Rome. Whatever way you serve a sausage, it’s al- ways going to be good: grilled, raw, fried, boiled… It might not be as common these days to serve them with eggs, but I adore them. 

8 nely-ground Norcia or Tuscia sausages 8 fresh eggs 

Eggs and sausages go magni cently together, like butter and anchovies, pecorino cheese and broad beans, pig’s trotters with lentils, coffee and ricotta cheese… no two ways about it, the ul- timate combination! So, this is what we’re going to do. First, make sure the sausages are not too well-aged. Slice them down the middle but leave the two halves joined by the skin. Fry in a non-stick pan with no oil or any kind of fat because the sau- sage has enough of its own. When they’re ready, break the eggs on top and serve when cooked through. 

Cook one egg for every sausage. e bread, preferably crusty white or toasted, will end up owning this dish because people will keep asking for more. 

Serve warm and you’ll never be short of friends!