Cotechino Sausage
Cotechino Sausage
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Cotechino Sausage
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Post #1 - December 30th, 2014, 11:14 pmI was in Riviera Grocery picking up a few supplies and saw they had homemade cotechino sausage for sale in 1 pound links. I believe its a traditional new years dish for some Italians, the young woman who works there told me she always serves it with lentils. I bought a link to try, I think they only have it for a short time so I'd call first.
Riviera Italian Foods
3220 N Harlem Avenue
Chicago, IL 60634
(773) 637-425For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #2 - December 31st, 2014, 12:33 pmii've bought cotechino sausage many times at publican quality meats, if you want a closer option. i can't guarantee it's there every day, but it's delicious.
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Post #3 - January 1st, 2015, 7:23 pmjustjoan wrote:ii've bought cotechino sausage many times at publican quality meats, if you want a closer option. i can't guarantee it's there every day, but it's delicious.
Good to know Joan, curious as to how you cook it.For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #4 - January 2nd, 2015, 9:09 ammbh wrote:justjoan wrote:ii've bought cotechino sausage many times at publican quality meats, if you want a closer option. i can't guarantee it's there every day, but it's delicious.
Good to know Joan, curious as to how you cook it.
i usually chop it up, pan saute it with shallot and garlic and add to a simple pasta dish, along with olive oil and parmesan. nothing fancy. PQM was at the logan square farmers market in the summer of 2013 (not this year, alas), and i'd buy it there and i just wanted something fast, easy and delicious. it has a distinctive taste, but not overwhelming to other ingredients...
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Post #5 - January 4th, 2015, 3:26 pmJust dug into the freezer for this year's cotechino fix. Salume Beddu in St. Louis makes one that I was told by Milanese friends is a dead-ringer for what they ate in Milan. It is a large sausage indeed - about 3 inches in diameter and a foot long. Two years ago, I missed the window. Mark San Filippo and his crew start making the stuff the week after Thanksgiving and sell out quickly. Last year I only bought two of them and regretted it. So this year I doubled my order. The cooking directions suggest gently poaching the cotechino in half white wine and half water for one hour, or until the internal temperature registers 165 degrees. Then you peel the natural skin off the sausage, slice and brown it to serve with lentils. I'm also going to make some cabbage gratin with parmesan. Here is the cotechino sandwich with poached egg on ciabatta I had a Salume Beddu last year:
Cotechino Sammy @ Salume Beddu by Josephine2004, on FlickrMan : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.
