Cotechino

Cotechino, photo by Daniele Tomelleri

Ingredients

  • 1 large slice of veal shoulder large enough to wrap the sausage
  • 3 slices of prosciutto
  • 1/3 cup (75 ml) finely chopped Italian parsley
  • 1 onion, finely chopped
  • 1 cup (250 ml) dry white wine
  • 2 cups (500 ml) veal, beef or vegetable stock
  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) olive oil
  • Salt and pepper
cotechino, photo by Daniele Tomelleri

PORK OPTION

• 1 1/2 lbs (700 g) pork in shoulder, half fat, chopped

• 10 oz (300 g) blanched pork rind 6 minutes in boiling water, sponged, chopped with mincer

•1oz(16g)finesalt

• 1 tbsp (5 ml) rosemary powder

• 5 to 6 grains of whole pepper

Directions

Mix stuffing ingredients, cover, refrigerate for 24 hours.Rinse the casings thoroughly with cold water. Cover with cold water adding citrus juice. Soak 1 night in the refrigerator. The next day, drain the casings, rinse them again and drain them on a cloth. Fill the casings with a 25.5 cm (10”) long funnel. Attach each end securely. Stitch cotechino here and there to drain well in a cloth. Proceed with the recipe. To freeze the cotechino for about 1 or 2 months, Elena suggests cutting the bottom of a large bottle of mineral water. Introduce the sausage, fill the bottle with water and freeze vertically. Cook Poach the sausage for 1 hour 30 minutes. Line the slice of veal with prosciutto, chopped parsley and whole sausage. Wrap the cotechino with the ham, parsley and slice of veal. Wrap and tie everything together. In a saucepan, melt the butter in the oil over medium heat. Gently cook the onions to melt them. Add the roll, let color all sides. Pepper to taste. Casings brine 1/2 lemon juice 1/2 orange juice Deglaze with red wine, simmer for 10 minutes until evaporation. Gradually add broth, up to 1⁄4 of cotechino’s height. Cook slowly for 1 hour covered by gradually adding the remaining broth. After 1 hour, remove the cotechino from the broth. Remove the string and cut into 1 to 2.5 cm (1/2 to 1 inch) slices. Serve with lentils and fennel salad, marinated peppers and black olives in olive oil. You can also serve with polenta.