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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Clean the pork rinds, removing any bristles, and cut them together with the meat and the lard
Step 2 of 7: Pass everything through a meat grinder, then in a bowl add the salt, pepper, cloves and nutmeg
Step 3 of 7: Mix everything with the white wine
Step 4 of 7: 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
Step 5 of 7: Now run the mixture through so that it fills the casing
Step 6 of 7: Tie the ends and hang the cotechino in a warm place until it dries, then move it to a cooler environment
Step 7 of 7: After a month it is ready to be cooked
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked
In gray: not detected
| Average values | Per serving500 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 8,593 kJ2,054 kcal | 1,719 kJ411 kcal |
| Fat | 194.4 g | 38.88 g |
| of which saturated fatty acids | 66.6 g | 13.32 g |
| Protein | 75.9 g | 15.18 g |
| Salt | 1.15 g | 0.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
