Cotecchino Sausage in "Jail": Cotecchino in Galera

Name: Cotecchino Sausage in "Jail": Cotecchino in Galera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small cotecchino sausage; 1 piece veal loin, about3 pounds, pounded flat with a mallet; Salt and pepper, to taste; 2 tablespoons extra virgin olive oil; 1 large onion, finely chopped, plus 8 small onions, left whole; 1 stalk celery, finely chopped; 1/2 cup dry white wine; 1 bay leaf; 1 tablespoon finely chopped parsley; 4 carrots, thinly sliced; 4 Roma tomatoes, peeled, seeded, chopped

Servings: persons

1 small cotecchino sausage
1 piece veal loin, about3 pounds, pounded flat with a mallet
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
1 large onion, finely chopped, plus 8 small onions, left whole
1 stalk celery, finely chopped
1/2 cup dry white wine
1 bay leaf
1 tablespoon finely chopped parsley
4 carrots, thinly sliced
4 Roma tomatoes, peeled, seeded, chopped

1
Prick the sausage in several places with a fork and place in a large pan.
2
Add cold water to cover sausage and bring to a boil.
3
Lower to a simmer and cook 40 minutes, then drain the sausage.
4
Allow to cool, then peel and crumble out of casing.
5
On a clean cutting board, lay the veal out flat and cover the veal with the sausage in an even layer.
6
Roll the veal up and tie in even segments with butcher's twine.
7
Heat the olive oil in the same large pan until almost smoking.
8
Add the chopped onion and celery and cook until soft.
9
Sear the veal roll on all sides in the pan so that it is evenly golden brown.
10
Add the wine, bay leaf, parsley and tomatoes, lower heat to a simmer and cook 1 hour, adding more wine or water if necessary to keep moisture level consistent.
11
Add the whole onions and carrots, adjust liquid level, and simmer for an additional 30 minutes.
12
Season with salt and pepper to taste, remove from the pan and let rest 5 minutes.
13
Remove the string and cut into thick slices.
14
Serve immediately with pan juices poured over.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small cotecchino sausage, 1 piece veal loin, about3 pounds, pounded flat with a mallet, Salt and pepper, to taste, 2 tablespoons extra virgin olive oil, and more.

Yes, Cotecchino Sausage in "Jail": Cotecchino in Galera falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!