Recipe 4 All: Cotechino Recipe — Every recipe in the World on this site.

Recipe 4 All: Cotechino Recipe


Yield: 6 Pounds
5  Feet small hog casings
5lb Lean fresh ham, cubed
1lb Pork skin with fat, cubed
3teaspoon Salt, or to taste
4teaspoon Coarse grind black pepper
2teaspoon Ground nutmeg
2teaspoon Ground cinnamon
1teaspoon Cayenne
1teaspoon Finely ground cloves
¼cups Grated Parmesan cheese

Grind the meat and skin coarsley. Mix with remaining ingredients and run through the fine disk. Prepare casings, stuff and twist off into 6-8" links. Separate links, and allow to dry, uncovered, in the refrigerator for two days, turnig so they dry evenly. Boil for 45 minutes to eat immediately or boil cool and pack in canning jars with hot melted fat pured over them and store in fridge up to a month. To use, scoop the sausages out of the jar and reheat them. If they are drained well after reheating, they are not nearly as high in fat as you think.

Your Cotechino is ready. Bon appetit!

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