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Cotechino, Italian sausage served with lentils
Traditional Italian Cotechino sausage with braised lentils

Cotechino with lentils

Author: Flavelo
Recipes Main Courses
An essential part of the Italian New Year. Cotechino is a special, fatty pork sausage made with rind, which must be cooked slowly to become gelatinously tender. The shape of the lentils (lenticchie) resembles coins, so according to superstition, eating them brings wealth for the coming year. This dish is a celebration of rustic simplicity and substantial winter flavours.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large pot (for the sausage)
  • Medium saucepan (for the lentils)
  • Skewer or needle
  • Chopping board

Instructions

1 ✓

Prick the sausage in several places with a skewer. Place in cold water in a large pot and slowly bring to the boil. Turn down to a simmer and cook over a very low heat for 2-3 hours.

Tip: Pricking prevents the skin from bursting due to internal pressure. Slow cooking dissolves the collagen, making it stickily tender.
2 ✓

Meanwhile, rinse the lentils (soak for 30 minutes beforehand if necessary).

Tip: Rinsing removes dust and debris.
3 ✓

Heat oil in a saucepan and sauté the 'soffritto': the onion, carrot, celery and garlic. Add the bay leaves.

Tip: This vegetable trinity (soffritto) provides the flavour base for the lentils. Don't rush, let them soften.
4 ✓

Add the lentils, stir through, then pour in the wine. Once the alcohol has evaporated, top up with enough water (or stock) to just cover.

Tip: The acidity of the wine brightens the earthy taste of the lentils.
5 ✓

Season with salt and pepper and cook covered for about 30 minutes until the lentils are tender but not falling apart.

Tip: Only add salt in the middle or at the end of cooking, because lentils soften with more difficulty in a salty and acidic environment.
6 ✓

Remove the cooked sausage, peel off the skin (if too thick) and slice into thick rounds. Serve on a bed of lentils.

Tip: The fat from the sausage and the starchy liquid from the lentils create a creamy mixture on the plate.

Recipe FAQ

What if I can't get Cotechino?
Although the taste experience is different, it can be made with a good quality raw cooking sausage, but the cooking time will be shorter.
Do I need to soak the lentils?
Most lentil varieties (e.g. brown lentils) are worth soaking, but smaller lentils (like Puy or mountain lentils) soften in 30 minutes without soaking.

Ingredients

  • 1 whole Cotechino sausage (or raw pork sausage with skin)
  • 250 g Lentils (dried, brown or green)
  • 1 whole Red onion (finely chopped)
  • 1 whole Carrot (finely diced)
  • 1 stick Celery (finely diced)
  • 2 tbsp Olive oil
  • 2 whole Bay leaves
  • 1 clove Garlic (crushed)
  • 100 ml Dry white wine
  • 1 tsp Salt
  • 0.5 tsp Black pepper