Cotechino from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Tarusc
Mince the meats, chop the skin finely and mix all the ingredients together. Soak the casings in wine for 5 minutes. Then stuff the mixture into the casings. A sausage maker is required for this ope...
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- white wine
- sausage casings; the finished result should be 3 cotechino 5 cm/2 in wide × 20 cm/8 in long (available from butchers)
- 3–4 cloves
- 1 tablespoon peppercorns
- 1 teaspoon mixed spices
- 2 tablespoons salt
- 1 clove garlic, crushed
- ¼ teaspoon saltpetre
- 500 g/1 lb 2 oz pork shoulder
- 300 g/10 oz pig skin
- 200 g/7 oz pork belly
- pinch of dry thyme
- 1×4 cm/1½ in piece cinnamon
- pinch of nutmeg
- 2 pieces mace
- 2 dry bay leaves
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