So I bought some very exciting spicy leek Greek sausage at a real good butcher shop (fwiw, Artopolis in Astoria). And it dawns on my I have no idea what to do with it.
I've never had cured sausage in my kitchen before. I asked a friend, and he suggested I basically treat it like shoe leather, stewing for 4-5 hours then serving it heavily sauced.
I have reason to think this will have lots of flavor, so I don't want to do too much to bury its goodness. What's a nice simple way to do it?