Cotechino Sausage “In Jail” Cooking Recipe – Cotechino in Galera Recipe

Cotechino Sausage “In Jail” Cooking Recipe – Cotechino in Galera Recipe

Cotechino sausage has its origins in the Po plain.

Serves 6

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
  • Salt


  • 1 meat tenderizer
  • Kitchen twine

Cotechino Sausage “In Jail” Cooking Recipe - Cotechino in Galera Recipe 1

Cooking Method

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

Chefs note

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.

Leave a Comment