Cotechino Recipe
Add some spice to your sausage making with this specialty recipe of the Emilia-Romagna region, which includes cinnamon, cloves and nutmeg.
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Mixing bowl
- Baking sheet
- Cooling rack
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Measuring spoon
- Grater
- Pepper mill
- Skillet
- Stove
- Toothpick
- Butcher's twine
Ingredients
- 4 feet medium hog casings
- 2 pounds fresh ham with skin, cut into 1-inch cubes
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon allspice
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon toasted ground cloves
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
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