A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages. The difference between Italian sausages depends on the region of Italy where they are produced, since there are so many different versions and flavors that are often created, especially by some of the regional country producers. Typically, the sausages produced in northern Italy are seasoned with garlic and fennel providing a mild and slightly sweet flavor. Hotter versions, seasoned with red pepper flakes, are native to the southern regions of Italy.

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