New Year's Eve Cotechino

By Florence Fabricant

Published December 30, 1986

Total Time
1 hour 10 minutes
Rating
4(28)
Comments
Read comments

Featured in: CULINARY TALISMANS FOR A LUCKY 1987

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 servings

  • 2 cotechini (Italian garlic sausages), about 1 pound each (available at Italian butcher shops)

  • 1 onion, crosscut at the root end

  • 1 celery rib, cut in two

  • 1 parsley sprig

  • 1 carrot cut in two

  • 1 bay leaf

  • 10 to 12 peppercorns

  • Sprig of fresh thyme or ½ teaspoon dried thyme

  • Minced fresh parsley for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

40 grams carbs; 181 calories; 1 gram fat; 3 grams fiber; 30 milligrams sodium; 8 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pierce sausages in several places to prevent them from popping. In a large stockpot combine sausages with onion, celery, parsley, carrot, bay leaf, peppercorns and thyme. Add water to cover and bring to boil. Reduce heat. Simmer 1 hour. Allow to cool in cooking liquid.

  2. Step 2

    Garnish with parsley and serve warm or at room temperature with lentil

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
28 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Benedetto

Molinari (of San Francisco) produces very fine cotechini. The quality of the sausage is imperative in this dish.

Question

Question - what sort of Lentil? And how should it be prepared?

Paulux

Aren’t lentils often included?

Benedetto

Molinari (of San Francisco) produces very fine cotechini. The quality of the sausage is imperative in this dish.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.