Salama da sugo (2)
Instructions
Wrap well the Salamis in a towel and tie it.
Take a pot of at least 5 times its volume, fill it with water and dip the Salamis tied with the top edge of the sheet with a chopstick that hold in suspension so that it does not touch the bottom or the sides of the pan.
Leave in cold water for one night then place it on the stove and cook over a very low heat for 5 hours.
Eventually liberate salama from tarp, cut off the top and serving dishes for the spoon over a bed of mashed potatoes.