From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A generic term in North America for an uncooked pork sausage made in the Italian style with coarsely ground meat and flavored with typical Italian seasonings, including fennel seed and garlic. The sausage comes in sweet (mild) and hot varieties, the hot ones flavored with crushed red pepper flakes, which give them their characteristic pinkish red color. Italian sausage is often served on its own grilled (in or out of a bun with typical hotdog toppings); used in pasta sauces or stews; or sliced as a topping for pizza.
