How to Make a Cotechino Sausage

The cotechino is an Italian charcuterie product, similar to salami, but must be cooked. Credit goes to Michael Zandegu

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How to Make a Cotechino Sausage Recipe
32 Steps
Ingredients
Embed
1
Ok start by cubing/cutting up pork meat, I am using 1/3 skin, 1/3 fat, 1/3 meat which is the perfect amount you get from a pigs head!  Please refer to my last guide for information on meat required.

Ok start by cubing/cutting up pork meat, I am using 1/3 skin, 1/3 fat, 1/3 meat which is the perfect amount you get from a pigs head! Please refer to my last guide for information on meat required.

2
Make sure you keep everything below 5 degrees Celsius.

Make sure you keep everything below 5 degrees Celsius.

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3
Place the sausage meat in a large, food grade container

Place the sausage meat in a large, food grade container

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Add cinnamon, nutmeg, allspice, orange peel and flat leaf parsley

Add cinnamon, nutmeg, allspice, orange peel and flat leaf parsley

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Mix

Mix

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Mix

Mix

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Mix

Mix

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Until everything is evenly coated

Until everything is evenly coated

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After you add all the spices, you need to weigh/scale all the ingredients and add 1.2% salt of the total weight, this recipe required 70grams.

10
Cover with cling film and marinade for 24 hours

Cover with cling film and marinade for 24 hours

11
Next day bring to the butchers and mince

Next day bring to the butchers and mince

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Mince, mince, mince

Mince, mince, mince

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After mincing this is what you should be left with, a very flavoursome pigs head mince!

After mincing this is what you should be left with, a very flavoursome pigs head mince!

14
These are bison sausage casing/skins, they normally come dried and you need to rehydrate them in some water.  This is what your going to stuff the mince into.

These are bison sausage casing/skins, they normally come dried and you need to rehydrate them in some water. This is what your going to stuff the mince into.

15
This is a hand sausage stuffer, very cool!  Place in freezer the day before so it is super cold.  This helps the fat from melting.

This is a hand sausage stuffer, very cool! Place in freezer the day before so it is super cold. This helps the fat from melting.

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A rehydrated bison skin

A rehydrated bison skin

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Feed the skin onto the sausage stuffer nozzle

Feed the skin onto the sausage stuffer nozzle

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Until it looks like this

Until it looks like this

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Add the seasoned very very tasty pigs head mince to the chilled sausage stuffer

Add the seasoned very very tasty pigs head mince to the chilled sausage stuffer

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And make sausages!!!

And make sausages!!!

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Oh yeah!

Oh yeah!

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That's what I'm talking about:)

That's what I'm talking about:)

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Butchers twine for tying up sausages

Butchers twine for tying up sausages

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Tie that bad boy up

Tie that bad boy up

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Hang while you make the rest

Hang while you make the rest

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The rest!

The rest!

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Place into a pot of water and super gently poach for 45 minutes

Place into a pot of water and super gently poach for 45 minutes

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Finish poaching

Finish poaching

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Super rapid chill in a ice bath

Super rapid chill in a ice bath

32
Let set up for 12hours slice and eat.  Great cold with pickles and mustard or fried with lentils. Tap on the photo to see a clearer picture!

Let set up for 12hours slice and eat. Great cold with pickles and mustard or fried with lentils. Tap on the photo to see a clearer picture!

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