Sacrao

Fresh sausages in Emilia are spiced with a combination of coriander seeds, cinnamon, caraway, cloves, nutmeg, and star anise. Since it isn’t possible to find such sausages here, I make a small mixture of the spices and let it bubble briefly in the butter before adding the sausages and cabbage for their final cooking. Giovanna Dolfi-Zenzi Lusignani assures me this dish is so local to her tiny town of Pellegrino Parmense that I’d never find it even 10 miles away.