Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Cotechino Con Lenticchie




Source of Recipe


Italy


Recipe Introduction


lentils and sausage.


List of Ingredients




1 pound cotechino, (below)

1 onion, chopped

1 bay leaf

8 whole black peppercorns

1 sprig fresh thyme

7 cups water

1 pound dry green lentils

1 onions, quartered

1 clove garlic

1 bay leaf

1 large carrot, quartered

salt and pepper to taste

4 cups water

1 tablespoon olive oil

1 bunch fresh parsley, chopped





Recipe



1. Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
2. In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
3. Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.

Homemade Cotechino Sausage Recipe

10 lb Pork (3 pounds of the total amount being pork skins)

1 cup Grated Parmesan Cheese

5 Cloves of Garlic Minced

6 tbsp Salt

4 tbsp Cracked Black Pepper

1 tbsp Nutmeg

1 tbsp Cinnamon

1 1/2 tbsp Cayenne Pepper

1 tbsp Clove

Mix together all of the dry ingredientsin a bowl and set aside. Grind the pork and the pork skins. Add the dry ingredients to the ground pork and mix well. Once you have mixed the cotechino sausage together place it in the fridge to cool down. You can stuff your homemade cotechino sausage in one of two ways. You can use hog casings or you can use the more traditional option beef bungs. The beef bungs are much larger in diameter and make the cotechino sausage look more authentic. If you choose to use hog casings you will need to use your stuffer to stuff the homemade cotechino sausage into the hog casings. If you use the beef bungs you just need to stuff the cotechino sausage mixture into the beef bungs with a spoon.

To cook your homemade cotechino sausage place the sausage into a pot with cold water and bring to a boil, turn down to a simmer and cook for 3 hours.

Good luck, and we hope you enjoy your homemade cotechino sausage.