Cotechino Sausage “In Jail” Cooking Recipe – Cotechino in Galera Recipe
Cotechino sausage has its origins in the Po plain.
Preparation time: 30 minutes
Cooking time: 25 minutes approximately
- ⅔ cup (150 ml) stock
- 1 cotechino sausage, weighing
- 1 lb. (500 g) 1 piece of beef, approximately 14 oz. (400 g);
- ideally a piece of rump steak cut by a butcher
- 2 ½ oz. (80 g) Parma ham, sliced
- 2 lb. (1 kg) spinach
- 1 onion
- 1 carrot
- 1 stick celery
- 1 clove garlic
- ⅓ stick (1 ½ oz./40 g) butter
- 2 bay leaves
- ⅔ cup (150 ml)
- Lambrusco wine
- 1 meat tenderizer
- Kitchen twine
Prepare in advance.
- Make the meat stock, and choose your cotechino sausage.
On the same day.
- Cook the cotechino as recommended by the artisan who made it, or according to the packet instructions.
- Remove the stalks from the spinach and wash it.
- Peel the onion, peel and wash the carrot and celery, then chop them.
- Soften the spinach with about 2 tablespoons butter and the peeled garlic clove in a skillet.
- Let cool, then remove the garlic.
- Lay the slice of beef on the kitchen counter and flatten it with a meat tenderizer.
- Lay the ham and spinach over it, then place the cooked cotechino in the center.
- Roll up the beef and tie firmly with kitchen twine. Brown in a saucepan in the remaining butter.
- Add the vegetables, bay leaves, wine, and stock.
- Season with salt, and cook for 20 minutes over medium heat.
- When the cooking time is completed, remove the twine, and cut the roll into slices.
- Strain the cooking juice to serve with the meat.
Suggested food/wine match
- Moro di RinaidiniVigna del Plcchio Rosso—Emilia-Romagna IGT
As a variation, you can replace thb beef with veal or make it without the spinach.
Did you know?
Legend has it that in 1511, during the siege of Mirandola, a town near Modena, the inhabitants were forced to use every part of the pig. They therefore created a sausage made from the feet, flavored with spice.