Procedure:

Slice the Bread into many rounds to be dipped into the Vinsanto. Place the slices on a serving dish. Sauté the chopped onion in a pan with a trickle oil. Crumble the sausages in your hands and add to the onion when it is half cooked, keeping the pan over low heat for a quarter-hour.

Rinse the livers carefully under the tap and add to the pan, together with the other ingredients. Continue cooking for half-an-hour over gentle heat, seasoning with salt, pepper and the sprig of rosemary. Discard the herb and put everything through the grinder. Serve the mixture on the bread rounds and offer to your family or guests.