Salsiccia, patate e lampascioni in tortiera

Lampascioni are the slightly bitter hyacinth bulbs so popular in Apulia. They are a type of onion, once only wild and now cultivated as well, but are perhaps an acquired taste, and must be soaked to remove some of their bitterness before using. It is unlikely that you will find them easily outside of southern Italy, so I have used the sweeter flat-topped cipollini onions here in their place. The choice of sausage is up to you. I prefer a spicy fennel sausage, although milder ones wou