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Cotechino Sausage #2
This recipe was sent in by
antoml
He had these comments:
As a fellow sausage maker I know that we often take licence to get
creative with our recipes, but when it comes to your Cotechino
recipe you left out one of the most important ingredients and that
is pork skin. The Cote, in Cotechino, means skin and it is simply
not Cotechino with out skin; just as lemonade with out lemons, is
not lemonade.
Hear is the recipe I have used,
7 -lbs pork
3-lbs pork skin, and hard pork back fat (I went about half and half,
If you can't find pork skin, then get your self a picnic roast, and
use the skin, and fat off that)
1-cup fresh grated Parmesan cheese
4-good sized cloves of garlic pressed, or finely minced
6-tbsp table salt
3-tbsp fresh ground black pepper
1-tbsp fresh grated nutmeg
1-tbsp ground cinnamon
1-tbsp cayenne pepper
1-tsp ground clove
2-cups ice water
It is a real pain grinding pork skin if you do it by hand like I
did, but I got over it. For casings you want 55mm to 60mm, two to
two and a half inches in diameterMake
your sausage about 8 to 10 inches in length.
To cook: soak over night in cold water, change the water and bring
to a low boil for about 3 to 4 hours.
TheSpicySausage.com
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