Cotechino

This is one of our favourite Italian sausages. It is made from coarsely minced pork, fat & rind. The rind turns to gelatin as it cooks giving the sausage its unique texture. It is seasoned with cinnamon, clove, pepper, fennel seed and marsala. After pricking the sausage once, the sausage needs to be cooked, simply simmer very slowly for 2 hours. In Italy Cotechino is traditionally served New Years eve with a lentil stew.