(Recipe #125, page 106)
This kind of sausage is usually cooked with kale or as an addition to pea soup, bean soup, lentil soup, or potato soup. If it is moist, rinse it with hot water, then set it on the stove in cold or boiling water and boil it until it is soft.
If it is dry, however, this will not suffice to soften it. In that case, wash it 2 days before it is to be cooked, cover it with water, and set it in a cool place rather than in the hot kitchen. That will render it soft and palatable.
It is also inadvisable to keep homemade sausage too long before boiling or frying it.
Translated by David Green.