www.sausagemaking.org

Made some bulk sausage tonight. A friend recommended this cotechino so I made 5lbs of that and 5 lbs of chorizo. 4lbs left I froze for ground pork.

Butts



Boned and chopped and ready to grind



Grinding



14lbs ground pork



Chorizo seasonings



Mixed and ready for an overnight nap



Cotechino



Tomorrow I’ll vac seal them in 1lb packs and freeze. Need to make some pizza sausage soon too.

Doesn't cotechino have ground skin in it by definition?

Really not sure myself. I've never heard of it before and was told to try it. The person that recommended it said it is a favorite in the upper Michigan area. Here's what the recipe I used.

10-lbs ground pork shoulder
10 cloves garlic, minced
4 tbsp salt
3 tbsp freshly ground black pepper
1 tbsp nutmeg
1 tbsp cinnamon
1 tbsp cayenne
1 tsp ground clove
1 tbsp red pepper flakes

Heres the sammy I made last night. Its pretty good. Kind of sweet.

Onions, peppers, mozzarella and pizza sauce.

Vindii

I that that what Wunderdave is alluding to is that the name comes from cotica which I believe is Italian for 'rind'. Or, at least, that's what Wikipedia says:

http://en.wikipedia.org/wiki/Cotechino

HTH

Phil

Indeed, I'm sure the spicing mixture would work with straight pork shoulder as well, but there may be some textural elements lost by the omission of the rind from the mix.

Just my opinion, and I'd certainly enjoy one of those sandwiches you posted!

Ya I was hoping you guys would know more about it. I read the wiki beofre too. Based on the pics they show would you think its stuffed into some type of casing and then boiled like the say? Somehow they got it round log like shape to cut into pieces.

I'm thinking it will be good on pizza too.

Used some of the homemade chorizo for these. Followed this recipe.

http://allrecipes.com/Recipe/chorizo-st ... etail.aspx

Chorizo, rice, and veg getting happy



A couple of them fell over while cooking.



Really good

They look delicious.

Phil

I feel hungry