Cotechino cremonese with vanilla from Recipes from Milan and Lombardy by Slow Food
Pass the pork, rind and fatback through a grinder. Season with salt, pepper, cinnamon, cloves and wine. Scrape the seeds from the vanilla pod and add to the mixture. Pack into the natural casing an...
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Paring knife
- Mixing bowl
- Butcher's twine
- Parchment paper
- Stockpot
- Stove
Ingredients
- 150 ml red wine
- ground cloves
- ground cinnamon
- salt
- pepper
- 100 g fatback
- 200 g pork rind
- 300 g pork
- 1 wide-meshed natural casing
- 1 vanilla pod
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