Cotechino

1. 1

   1. Cut the pork shoulder and fat back into cubes

2. 2

   2. Lay the cubed meat on a sheet tray and place in freezer for one hour

3. 3

   3. Set up meat grinder with large die

4. 4

   4. Mix salt, dextrose and all spices with the semi-frozen meat

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   5. Grind the meat through the large die twice

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   6. Transfer ground meat into mixing bowl and add the white wine

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   7. Mix on low speed for about a minute or two. The meat should be tacky

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   8. Set up the stuffer and load with sausage meat

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   9. Stuff into the hog casings, making sure they are firm and evenly stuffed

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    10. Poke with a needle to relieve any air pockets

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    11. Tie knots every three inches to make little sausage links

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    1. Bring water to boil

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    2. Wisk in the polenta until completely incorporated.

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    3. Turn down to medium heat and cook for two hours, make sure it stays boiling

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    4. Season with salt

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    1. Slice the sausages lengthwise, almost in half and open like a book

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    2. Place them on a hot grill open side down, grill for 3 or 4 minutes

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    3. Turn sausage over and finish cooking for another minute

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    4. While sausage is cooking, melt butter in a large saute pan

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    5. Crack all four eggs directly into pan and cook until whites are just cooked through. The yolk should still be runny

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    6. In bowl Ladle 4 fl oz polenta

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    7. Place sausage on top of polenta

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    8. Lay egg sunny side up on top of the sausage

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    9. Return saute pan to heat and turn up to high

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    10. Once the butter browns spoon onto the egg

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    11. Garnish with mixed herbs and rock salt. Boom!

* Per serving · 4 servings · Values may vary.