Cotechino
Cotechino is a traditional northern Italian fresh sausage from Emilia-Romagna and Veneto, traditionally served with lentils at New Year's Eve. It is made from coarsely ground pork, pork rind, and fat, giving it a gelatinous, juicy texture and bold flavor. As Cotechino Modena, it holds an IGP certification from the European Union.
Ingredients(for 1 kg)
Instructions
Prepare Pork Rind
30 minutesThoroughly clean the pork rind, remove any bristles, and pre-cook in simmering water for 10–15 minutes until soft and pliable. Let cool, then cut into rough pieces. The rind provides the typical gelatinous consistency of cotechino.
Grinding and Mixing
20 minutesGrind the pork shoulder, prepared rind, and jowl fat together through a 6–8 mm plate. Add sea salt, black pepper, cinnamon, and cloves. Pour in the red wine and mix the mixture thoroughly for 5–8 minutes.
Stuffing and Curing
3–7 days (optional) or cook immediatelyFill the mixture into cleaned pork casings (caliber 50–70 mm) and tie firmly. For the fresh version: soak immediately in cold water for 2–3 hours. For cured cotechino: allow to dry in the refrigerator at 4–6 °C for 3–7 days.
Cooking
2–3 hoursPierce the cotechino several times with a needle and place in cold water to start. Slowly heat to a maximum of 85–90 °C (never at a rolling boil!) and simmer for 2–3 hours until a core temperature of 75–78 °C is reached. Serve hot with lentils or mashed potatoes.
Pro Tip
Soaking the cotechino in cold water for several hours before cooking and simmering gently at maximum 90 °C (never at a rolling boil!) prevents the casing from bursting and ensures even cooking.
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