Cotechino is a tasty first course typical of Italian tradition, originating from the Emilia-Romagna region. It is a sausage made from pork flavored with lard and spices. It is traditionally served during the Christmas period, but can be enjoyed at any time of the year.
Clean the pork rinds, removing any bristles, and cut them together with the meat and the lard
Pass everything through a meat grinder, then in a bowl add the salt, pepper, cloves and nutmeg
Mix everything with the white wine
Take a beef casing, wash it in vinegar and white wine, then dry it, rub it with salt and pepper, and place it rolled up in front of the meat grinder
Now run the mixture through so that it fills the casing
Tie the ends and hang the cotechino in a warm place until it dries, then move it to a cooler environment
After a month it is ready to be cooked
Sausage stuffer
Italy
| Energy (kcal) | 410.75 |
| Fat (g) | 38.88 |
| of which Saturates (g) | 13.32 |
| Protein (g) | 15.18 |
| Sale (g) | 0.23 |
