Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Green Cotechino Sausage - Verde

StarStarStarHalf starEmpty star

Your rating

Recipe

This homemade sausage has a wonderful texture and outstanding flavor with a slight greenish tinge from the swiss chard and kicked up a notch with Frangelico liquor.

 

Yield

24 servings

Prep

2 hrs

Cook

1 hrs

Ready

4 hrs
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 pounds pork
Camera
1 pound pork fat
or pork skin cooked in water for 45 min. drained, freezed and ground twice
2 cups swiss chard
cooked and squeezed of all liquid
Camera
¾ cup onions
cooked, chopped
Camera
½ cup frangelico
* Camera
3 tsp salt
* Camera
¾ cup Parmesan cheese
Camera
1 teaspoon sugar
Camera
2 teaspoons black pepper
Camera
¾ teaspoons sage
* Camera
½ teaspoon nutmeg
Camera
½ teaspoon marjoram
* Camera
teaspoon cinnamon
Camera
2 tablespoons butter
Camera
2 tablespoons olive oil
Camera

Ingredients

Amount Measure Ingredient Features
1.8 kg pork
Camera
453.6 g pork fat
or pork skin cooked in water for 45 min. drained, freezed and ground twice
473 ml swiss chard
cooked and squeezed of all liquid
Camera
177 ml onions
cooked, chopped
Camera
118 ml frangelico
* Camera
3 tsp salt
* Camera
177 ml Parmesan cheese
Camera
5 ml sugar
Camera
1E+1 ml black pepper
Camera
3.8 ml sage
* Camera
2.5 ml nutmeg
Camera
2.5 ml marjoram
* Camera
0.6 ml cinnamon
Camera
3E+1 ml butter
Camera
3E+1 ml olive oil
Camera

Directions

Cut pork into cubes and partially freeze before grinding.

Grind through a small plate. Freeze and grind pork skin (after boiling) twice through a small plate.

Heat a large skillet over medium-high, add butter and olive oil, add the onions and garlic and cook until softened but not coloured.

Add the Swiss chard, cook until all liquid has evaporated, remove from heat and cool completely.

Grind the chard + onion mixture through a small plate.

Add all ingredients to a stand mixer bowl and mix at low speed for 5 minutes.

Stuff into sausage casings and link into 9 inch sausages.

To cook:

Simmer, but do not boil over low heat for about one hour. Slice thickly and serve with polenta or as desired. The also grill wonderfully.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 31666% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 109mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 49g
Vitamin A 5% Vitamin C 3%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe