This hearty and satisfying dish is traditionally eaten on New Year's to bring abundance and fortune. Cotechino is an Italian fresh pork sausage. It is creamy and delicate in flavor. It is sometimes sold precooked or boiled but the best ones are fresh. If you can't find cotechino a high quality fresh pork sausage flavored with nutmeg, cloves and pepper will suffice.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).

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  • In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.

  • Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.

Nutrition Facts

577 calories; protein 31.3g 63% DV; carbohydrates 52.3g 17% DV; fat 27g 41% DV; cholesterol 57.5mg 19% DV; sodium 586.8mg 24% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/03/2010
We loved this. I made it on New Year s Day; I didn t plan ahead so couldn t get a hold of Cotecchino. I used a fresh bratwurst (not as crazy as it sounds: many Northern Italian recipes have a Tyrolean influence) flavored with nutmeg. Oh and I used half water half chicken broth to cook the lentils. Served it with lacinato kale (black kale) sautéed with garlic red pepper flakes anchovy paste a splash of chicken broth and a splash of wine. Delicious! Lucky coins and folding green money. Read More
(13)

Most helpful critical review

Rating: 2 stars
03/19/2008
Myfamily loves the ingredients for this dish but we found this too bland for our tastes. In fact they asked me not to make it again. Read More
(9)
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/03/2010
We loved this. I made it on New Year s Day; I didn t plan ahead so couldn t get a hold of Cotecchino. I used a fresh bratwurst (not as crazy as it sounds: many Northern Italian recipes have a Tyrolean influence) flavored with nutmeg. Oh and I used half water half chicken broth to cook the lentils. Served it with lacinato kale (black kale) sautéed with garlic red pepper flakes anchovy paste a splash of chicken broth and a splash of wine. Delicious! Lucky coins and folding green money. Read More
(13)
Rating: 2 stars
03/19/2008
Myfamily loves the ingredients for this dish but we found this too bland for our tastes. In fact they asked me not to make it again. Read More
(9)
Rating: 4 stars
03/21/2011
Great meal. I served it with some red swiss chard steamed for a second then cooled squeezed chopped & sauteed with some EVOO garlic and a pinch of crushed red pepper. I also used broth with the lentils. I would love to know where to get fresh cotechino - all I can find in Chicago is the pre-cooked and if I use that again I'm going to take it out of the foil packet and simmer it in a little broth with some chopped carrots celery and onion for a few minutes - it had a slightly "canned" flavor not as bright as the cotechino I've had in restaurants. Still it's a darned good meal - quitessential comfort food. We had leftovers steamed over a little broth and served with mashed potatoes and some rapini - my partner who's not a lentil fan like this better. Read More
(3)
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Rating: 4 stars
01/03/2015
My husband and I enjoyed this as a wonderful start to the new year! I modified the recipe by creating a soffritto with the carrot onion (diced instead of chopped) garlic and 4 oz of diced pancetta. I browned the pancetta in a dutch oven then added the onion carrot and garlic allowing everything to brown and soften. Then I added the liquid (reduced to 5 cups; 2.5 cups of water and 2.5 cups of chicken broth) and seasoned with salt pepper and the bay leaf and finally the lentils. It came out well; my goal was to avoid bland lentils and this worked out very well. You can even use the broth from cooking the sausage (italian sausage works well too) to season the lentils. Read More
(1)
Rating: 5 stars
01/04/2012
1st time ever made this dish my company for New Years eve loved this.This dish is fool-proof. Read More
(1)
Rating: 4 stars
06/16/2014
This is the real deal as found in Italy. Read More
(1)
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Rating: 5 stars
01/02/2017
I made this for New Year's! I made the lentils in my IP. I sauteed onion carrots celery and garlic. Then I added about a tablespoon of tomato paste until it was well combined. I used 2 cups of lentils and about 6 cups of chicken stock. I added a few bay leaves and set the IP for manual 25 minutes with a quick release. I seasoned with salt pepper and some red wine vinegar. I made the cotechino by boiling it on the stovetop in the foil pouch for 20 minutes. Then I sliced it and pan sauteed it until it formed some crispy edges. This was so good!! I will be making this again for sure. Read More
Rating: 4 stars
01/28/2013
This was surprisingly good - I would never have thought of this combination. I used hot italian sausage and cooked the lentils in half water and half broth and added garlic per the other reviews. The lentils were still a little plain and we had to add salt and pepper at the table. I may cook in all broth next time or season the water/broth. Read More