Other peculiarities are the very fine grinding of the meat and the addition of sheep meat and bone broth to the mixture.

HISTORY
Once upon a time, the meat was cut with the knife tip on large wooden logs and the mixture was made with lamb, mutton and sheep at the end of their lives.
The origin of recipe is lost in the mists of time, but a codification dates back to the end of the nineteenth century, by Pietro Rizzieri from Breno.
In 1922, Giovanni Pedersoli from Breno, began large-scale production using the mechanical energy of a mill to operate the meat grinder.

CHARACTERISTICS
The processing begins with the total elimination of fat from the meat, in order to remove the overly strong flavour. The meat is then ground to a very fine grain and cured with salt, pepper, spices, garlic, sheep bone and meat broth.
The sausage is stuffed into a natural bowel with a diameter between six and eight centimetres, tied by hand into pieces between twenty and thirty centimetres long with a single knot at both ends.
The sausage is soft, brick red inside and greyish on the outside.
It is eaten fresh, boiled inside an uncovered pot in unsalted water for 13/15 minutes, depending on the diameter of the sausage.
The boiling of the water must be gentle so as not to break the bowel and keep the natural broth from the meat inside, which is a characterising element of mutton sausage. It is left to rest for five minutes on a plate before serving it in slices.
Traditional side dishes are polenta, mashed potatoes, spinach boiled and sautéed with butter and the more modern peperonata. It can also be eaten cold or reheated with butter and sage.

SEASONALITY
Mutton sausage is made between July and November, when the flocks are on the mountain pastures or have just recently returned

ANECDOTES
In addition to being included in the official list of traditional agricultural products (in the version from Breno), it also has the De.Co. trademark (Denominazione Comunale).