| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 600 |
| Pork skin | 400 |
| Salt | 20 |
| Chopped parsley | 10 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#1 | 2.5 |
| Ground black pepper | 2 |
| Powdered garlic | 2 |
| Ground nutmeg | 0.5 |
| Cinnamon | 0.5 |
| Anise powder | 0.5 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Cotechino 2
- Cook the pork skin until very soft;
- Grind the meat with the pork skin still hot;
- Mix the meat with all the other ingredients;
- Let it rest for 12 hours in a refrigerated environment;
- Stuff into dry natural beef casing, pork casing or 40mm collagen;
- Let it rest for 12 hours in a refrigerated environment.
- Cook in water at 75°C until the internal temperature reaches 70°C;
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