Cotechino Recipe

Add some spice to your sausage making with this specialty recipe of the Emilia-Romagna region, which includes cinnamon, cloves and nutmeg.

| July 2019

Photo by Pixabay/Moira Nazzari

Yield: About 2 1/4 Pounds

This sausage is a specialty of Emilia-Romagna, a region known for its hearty cooking. Here, warming spices like cinnamon, cloves, and nutmeg make for an interesting pairing with another one of the region’s specialties, Parmigiano-Reggiano cheese.


  • Grinder with the coarse (3/8-inch) die
  • Stuffer
  • 1 metal mixing bowl
  • Sheet pan
  • Wire rack


  • 4 feet medium hog casings
  • 2 pounds fresh ham with skin, cut into 1-inch cubes
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon toasted ground cloves
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Photo by Jen Siska


  1. Prepare your casings. Refrigerate the mixing bowl and all the grinder and stuffer parts. Freeze the meat, uncovered, for at least 30 minutes.
  2. Assemble your grinder. Place the bowl next to the grinder and grind the ham into the bowl.
  3. Add the salt, pepper, allspice, nutmeg, cinnamon, cloves, and cheese. Knead the mixture for at least 5 minutes.
  4. Cook a test piece, taste and adjust the seasonings as preferred, then refrigerate the remaining mix.
  5. Assemble your stuffer. Lubricate the horn and slide the casing onto it. Dampen your work surface with water. Stuff the meat into the casing, tying off the open ends at the beginning and end.
  6. Prick any air bubbles.
  7. Twist off links, alternating directions for each link.
  8. Refrigerate overnight, uncovered, on a wire rack set over a sheet pan. Cook or freeze within 3 days.

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