Homemade Kotekino sausage
Origin of the recipe
Italians can't imagine Christmas without the fatty and spicy cotechino sausage, usually served with boiled lentils. The name of these thick sausages, or wieners, comes from the word "cotenna," meaning pork skin with some fat. This sausage actually contains minced pork skin and lard, in addition to meat. Italians believe that if cotechino is on the table at Christmas, the entire New Year will be just as "fat."
What do you need for cooking?
Ingredients
-
Pigskin
-
Pork fillet
-
Salo
-
Salt and pepper
-
Ground nutmeg
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- Meat grinder
- Harsh thread
Step-by-step recipe
Step 1:
Remove fat from the pork skin and cut into small pieces.
Step 2:
Cut the pork fillet and fat from the pork tail.
Step 3:
Pass the meat, lard and skin through a meat grinder.
Step 4:
Add salt, pepper, nutmeg and stir.
Step 5:
Turn the pork intestines inside out, fill them tightly with minced meat and tie them tightly with a coarse thread.
Step 6:
Cook for 2 hours until done, then prick the shell with a needle and serve.
Cooking tips
You can adjust the amount of lard as desired, but traditionally, kotequino should be fatty.
Before preparing sausages, keep washed pork intestines in water with lemon.
