Recipe Reveal: Cotechino

Cotechino is a classic sausage from Emiliga Romagna, made with pigs head, trotters, and belly, and a blend of sweet spices. We make it in house and the slowly poach it in chicken stock. Puy lentils are then cooked in the cooking liquor. Traditionally served on New-year’s eve for good luck and prosperity for the coming year. The more lentils you eat, richer you will become with the lentil equating to the coins of moolah.


Cotechino sausage, poached in stock till cooked through and sliced (four slices)


evoo                                     15 ml

shallots                                2 each

carrots                                 1 each

celery                                   1 stalk

garlic                                    2 cloves

bayleaf                                 1 each

puy lentils                            150 g

Cotechino stock                  500 ml

chopped parsley


Salsa Verde -

Parsley                                 200 g

Basil                                     200 g

Anchovies                            5 each

Capers                                 15 g

Garlic Cloves                       2 each

juice of lemon                     1 each

Olive Oil                               50ml

Mustard fruits diced          1 teaspoon



Cut the vegetables into small dice (similar to the size of lentils).

Heat a splash of olive oil in a medium frying pan over medium heat. Sauté the shallot until it starts to colour and soften, then add the celery and cook for a few more minutes.

Add the garlic and cook for another 30 seconds.

Add lentils then cover with water or broth and simmer for 20 – 30 minutes, or until lentils are tender. Add more liquid as necessary.

Check for seasoning and mix in the chopped parsley


Serve with pan-fried slices of Cotechino sausage and top with salsa verde and mustard fruits.