For this dish I prefer luganega, a thin (about 1/2-inch-wide) pork sausage seasoned only with salt and pepper and without fennel or other seeds. If that is unavailable, use the wider (about 1-inch-thick) sweet pork sausages, preferably made without aromatic seeds of any kind. Cut the smaller luganega into 1-inch lengths, and the wider sausages into 1/2-inch lengths. When I cook a whole chicken, or any chicken on the bone, I always salt it three times: in its raw state, when I first begin to cook it, and as it finishes cooking. It seems that the first two saltings are absorbed and somewhat dissipated, especially if you add more ingredients as the chicken cooks. The last salting should be to balance the whole act. Each time you salt, it should be done judiciously, to avoid oversalting and ruining the dish.
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