Salamella is a fresh, mildly seasoned pork sausage from Lombardy, and the panino con salamella is what northern Italy eats wherever a crowd gathers: outside football stadiums, at village festivals and summer fairs, which makes it a natural fit for a Monza race morning. The sausage is split lengthways and grilled flat until browned, then stuffed into a crusty Milanese roll with slow cooked peppers and onions and a smear of mustard or mayonnaise.

We like to think it is what Monza smells like on race morning, apart from fuel and anticipation. You can make it on a grill, a griddle pan or a skillet, and it tastes just as good in a garden as in a grandstand.

The peppers and onions

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 medium yellow onions
• 2 large red or yellow bell peppers
• 1/2 teaspoon fine salt
• 1 teaspoon red wine vinegar

Method

1. Heat the oil in the large skillet over medium heat. Add the onions, peppers and salt and stir. Cover and cook for 10 minutes, stirring twice.
2. Uncover and cook for another 12 to 15 minutes, stirring now and then, until the juices have evaporated. Stir in the vinegar and cook for 1 minute.

The sausages and rolls

Ingredients

• 4 (about 1 1/4 lb / 570 g total) salamella or mild Italian sausages
• 1 teaspoon olive oil
• 4 crusty white rolls
• 4 tablespoons mayonnaise or Dijon mustard

Method

1. With a sharp knife, slice each sausage along its length almost all the way through, then open it out flat like a book.
2. Heat the grill, griddle pan or second skillet over medium high heat and brush with the oil. Lay the sausages cut side down and cook for 4 to 5 minutes, then turn and cook the skin side for 4 to 5 minutes more.
3. Split the rolls and lay them cut side down on the grill for 30 to 60 seconds.
4. Spread the rolls with mayonnaise or mustard, lay in a sausage, and pile the peppers and onions on top. Press the lid down firmly.

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