Skip to content

Cotechino

From Home sausage making (2006).

Source and licence

From Home sausage making (2006), character 38032 of the text, digitised by the Internet Archive: https://archive.org/details/SausageMaking

Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 4-5 feet 1 1/2-inch hog casings 5 pounds lean fresh ham, cubed 1 pound pork skin with fat, cubed 6 teaspoons salt 4 teaspoons coarse freshly ground black pepper 2 teaspoons ground nutmeg 2 teaspoons ground cinnamon 1 teaspoon cayenne red pepper 1 teaspoon finely ground cloves 1/4 cup freshly grated Parmesan cheese The best cut of meat to use to make cotechini is a fresh ham, because part of the flavor and texture of this sausage depends on pork skin with which this cut of meat is usually marketed.
  2. The next time fresh hams are on sale at your local grocery, or you slaughter a pig, try this recipe for six pounds.
  3. 1.
  4. Prepare the casings.
  5. (See chapter three.) 2.
  6. Grind the meat and skin coarsely.
  7. 3.
  8. Mix the remaining ingredients with the meat and grind through the fine disk.
  9. 4.
  10. Stuff the mixture into casings and twist off into six- or eight-inch links.
  11. 5.
  12. Separate the links and allow them to dry, uncovered, in the refrigerator for two days.
  13. Turn them often so that they dry evenly.
  14. 6.
  15. You can boil them for forty-five minutes and eat them, or boil, cool, and pack into canning jars.
  16. Pour hot melted fat or lard over them to cover, and store them in the refrigerator for up to a month.
  17. To use, scoop the sausages out of the jar and reheat them in the lard that clings to the links.