In a large sauce pan add the chicken stock and tomato sauce and bring to a soft boil over medium heat.
When the sauce mixture has reached a soft boil, add the sausage pieces to the pot and continue to cook over low heat for about 30 to 40 minutes. Stir every 15 minutes.
Serve the sausages over mashed potatoes, in individual dishes or family style. If you choose family style, serve the sausages and the mashed potatoes in two different serving dishes.
How to make salsicciotti (little sausages).
Gently pinch each sausage in the middle, then, gently, using both hands, twist the sausage as if you were to make two small sausages out of one.
Once you have twisted the sausage a couple of times to reshape them into salsicciotti using a sharp knife to cut each sausage in two pieces. You just made salsicciotti. Don’t worry if they do not come out perfect the first time, you will get better with practice.
1 cup chicken stock
2 cups tomato sauce
1 ½ pounds sweet or spicy Italian sausages, cut in ½ (see chef’s tip below)