November 30, 2011

This week I made a batch of Cotechino (Muset in Friulano). Cotechino is usually made using the skin and the scraps leftover from salumi and sausage making.   I decided to use the leftovers of my Berkshire Salame and Sausages adding also hocks, feet , jowls, snout, and some selected lean meat.  Of course I added Riesling and a spiced Whisky. 

Cotechino needs to be boiled for a long time so as to become soft and release all the extra fat.  To make things easy I boiled the cotechino and vacuum packaged it.  It will be stored in the freezer.  When needed, you just drop the bag in boiling water for a few minutes and serve. 

As you can see from the last ...