Gizzoa

This preparation is a specialty of the province of La Spezia. This should not surprise you because this area has always had access to fine pork products from nearby Emilia-Romagna. You should select a cured sausage that is already cooked, preferably one that crumbles easily when the casing is removed. In that the Italian version of such sausage is probably not available to you, consider using a good basic peppery breakfast sausage that is easily located.