Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino
Cotechino

Our version of the classic Italian sausage. Super unctuous and juicy, easy to prepare for those who have little experience with sausages. Perfect for a cheese board, to make a sandwich, or even to eat on its own as a snack.

It will be better to grind the meat if it's really cold.

  • Level

    Advanced

  • Cooking

    4h

  • Overral

    4h+

  • Ready

  • Pork Rind

    Pork Rind

    200g
  • Pork Loin Center

    Pork Loin Center

    600g
  • Pork Belly

    Rindless Pork Belly

    200g
  • Instacure #1

    Instacure #1

    2g
  • Black Pepper Powder

    Black Pepper Powder

    1tbsp
  • Cumin Powder

    Cumin Powder

    1tbsp
  • White Sugar

    White Sugar

    1tbsp
  • White Wine

    White Wine

    2tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to drizzle
  • Salt

    Salt

    a handful
  • Salt

    Salt

    20g
  • Water

    Water

    3L

Equipment

  • Meat Grinder

    Meat Grinder

  • Kitchen Scale

    Kitchen Scale

Cotechino trailer thumb

Cotechino

Tuca Mezzomo

  • Step 0
    featured-item-step-preview-0

    Cut 200g of pork rind into manageable pieces

  • Step 1
    featured-item-step-preview-1

    Bring a medium pot filled with water to a boil and add a handful of salt

  • Step 2
    featured-item-step-preview-2

    Add the skin and cover and simmer until the skin is completely cooked

  • Step 3
    featured-item-step-preview-3

    Grind 600g of pork loin center and 200g of pork belly

  • Step 4
    featured-item-step-preview-4

    Grind the cooked skin

  • Step 5
    featured-item-step-preview-5

    Place the ground meat and skin in a large container

  • Step 6
    featured-item-step-preview-6

    Season with 20g of salt, 1tbsp of black pepper powder, and 1tbsp of cumin powder

  • Step 7
    featured-item-step-preview-7

    Add 2g of instacure #1, 1tbsp of white sugar, and 2tbsp of white wine

  • Step 8
    featured-item-step-preview-8

    Mix by hand until well combined

  • Step 9
    featured-item-step-preview-9

    Line a baking sheet with parchment paper or cling film and cover with the meat, pressing it tightly on top

  • Step 10
    featured-item-step-preview-10

    Refrigerate for 3h until firm and very cold

  • Step 11
    featured-item-step-preview-11

    Place the cotechino on a clean work surface, remove the wrapping and cut to desired size

  • Step 12
    featured-item-step-preview-12

    Drizzle extra virgin olive oil in a heated pan and place the cotechino. Sear one side, flip and sear the other side. Add more olive oil if needed. The cotechino is ready

  • Step 13
    featured-item-step-preview-13

    Enjoy it on a toast, in a sandwich, or even on a cheese board!

Sous AI ✨

I'm here to answer any questions you have about Cotechino. Try me!