How to Make a Cotechino Sausage

by Jon Bussell

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

Supplies

  • The Fat, skin and meat from 2 pig's heads
  • Dried bison sausage skins
  • Orange peel
  • Cinnamon Powder
  • Nutmeg powder
  • Allspice powder
  • 1.2% salt
  • Butcher's Twine
  • Flat leaf parsley
  • Instructions

    Step 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.

    Step 2

    Make sure you keep everything below 5 degrees Celsius.

    Step 3

    Place the sausage meat in a large, food grade container

    Step 4

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

    Step 5

    Mix

    Step 6

    Mix

    Step 7

    Mix

    Step 8

    Until everything is evenly coated

    Step 9

    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.

    Step 10

    Cover with cling film and marinade for 24 hours

    Step 11

    Next day bring to the butchers and mince

    Step 12

    Mince, mince, mince

    Step 13

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

    Step 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.

    Step 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.

    Step 16

    A rehydrated bison skin

    Step 17

    Feed the skin onto the sausage stuffer nozzle

    Step 18

    Until it looks like this

    Step 19

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

    Step 20

    And make sausages!!!

    Step 21

    Oh yeah!

    Step 22

    Step 23

    Step 24

    That's what I'm talking about:)

    Step 25

    Butchers twine for tying up sausages

    Step 26

    Tie that bad boy up

    Step 27

    Hang while you make the rest

    Step 28

    The rest!

    Step 29

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

    Step 30

    Finish poaching

    Step 31

    Super rapid chill in a ice bath

    Step 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!