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Homemade Cotechino Recipe
Bringing the festive mood straight to the table with this Homemade Cotechino. Slow-simmered, deeply comforting, and perfect for relaxed family meals all season long.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 1 kg – 2.2 lbs. cotechino
Ingredients
- 600 g – 1 ⅓ lbs pork scotch fillet
- 200 g – 7 oz pork rind
- 200 g – 7 oz rashers without rind
- 18 – 20 g – 3¼ tsp salt
- 50 ml – ¼ cup red wine
- 3 g – 1 tsp peppercorns – crushed with a mortar and pestle
- ¼ tsp cinnamon
- ⅛ tsp fennel seeds
- ⅛ tsp nutmeg
- ⅛ tsp clove powder
- ⅛ 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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Combine all the ground meat in a bowl, then add the salt, red wine, nutmeg, pepper, cinnamon, fennel seeds, garlic powder, and clove powder. Knead until well mixed.
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Stuff the mixture into the casing and tie the ends with a bubble knot.
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Leave it to rest, uncovered, at 20° to 25°C (68° – 77°F) for 24 hours before cooking.
Recipe Notes
This cotechino has no preservatives, so you can keep it in the fridge, uncooked, for up to 3 days.
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