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Home-made Cotechino
Home-made Cotechino - a tutorial on how to make your own Cotechino at home!
Prep Time 30 minutes
Total Time 30 minutes
Ingredients
- 600 gms – 1 1/3 lbs. pork scotch fillet
- 200 gms – 7 oz. pork rind
- 200 gms – 7 oz. rashers without rind
- 18-20 gms – 3 ¼ tsp salt
- 50 ml – ¼ cup red wine
- 3 gms – 1 tsp peppercorns crushed with a mortar and pestle
- ¼ tsp cinnamon
- 1/8 tsp fennel seeds
- 1/8 tsp nutmeg
- 1/8 tsp clove powder
- 1/8 tsp garlic powder
- Salami casing soaked in tepid water for at least 20 minutes and rinsed
Instructions
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Roughly chop the rind, the scotch fillet and the rashers.
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Grind the rind using a 1.6 cm – 0.6 inch diameter grinder.
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Grind the scotch fillet, the rashers and the already ground rind using a 0.8 cm – 0.3 inch diameter grinder.
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Mix the ground meat together in a bowl. Add the salt, red wine, nutmeg, pepper, cinnamon, fennel seeds, nutmeg, garlic powder and clove powder and knead well.
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Stuff the cotechino into the casing and tie the ends off with a bubble knot.
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Let it rest, uncovered, at 20° to 25°C (68°F – 77°F) for 24 hours before cooking it.
Recipe Notes
This cotechino has no preservatives, so it keeps in the fridge, uncooked, for 2 to 3 days.