Coteghino: Guide to Italian Braised Pork Sausage

What is Coteghino?

Coteghino is a type of Italian cured sausage that has been slow-cooked and is known for its unique tender texture. It is made from premium pork cuts, most commonly from pork rind, jowl, and cheek, with a bit of loin mixed in. Seasonings like salt, pepper, and spices are added during the sausage making process to give coteghino its rich, complex flavor.

Origins of Coteghino

Coteghino originates from the Emilia-Romagna region of Italy in the town of Mantua or Mantova where coteghino derives its name. It has been produced in that part of Italy since the Middle Ages. The distinct fat-to-lean ratio and parts of the pig used give coteghino its unique texture and taste.

Originally coteghino was made by stuffing freshly ground pork shoulder, belly, and cheek into a pig's bladder. It was then slow-cooked, allowing the pork fats to melt into the meat

How Coteghino is Made

Traditionally, coteghino sausage is made by stuffing ground, salted, and freshly minced pork meat into natural casings. Today, coteghino casings are usually made from collagen or pork small intestines that have been cleaned to remove mucous.

Once stuffed, coteghino sausages are tied to form links and then sent to be braised or slow-cooked in broth at simmering temperatures for several hours. Once cooked, coteghino sausage becomes soft, moist, and buttery with a texture that melts in your mouth.

How to Cook Coteghino

Properly cooking coteghino is the key to achieving that signature tender and steamy texture. To bring out the rich flavors, the sausage is usually simmered for 3-4 hours in broth, wine, or water with aromatics like onions, carrots, celery, and garlic.

Although coteghino is pre-cooked, it still needs to be heated through before eating. Gently simmer, braise or bake coteghino in liquid until heated through to at least 160°F internal temp when ready to serve. Slice disks of the sausage to serve. Avoid boiling coteghino, which toughens the texture.

Pairing Wine with Coteghino

The right wine pairing enhances the flavors of coteghino sausage. The rich nuttiness of coteghino calls for fruity red wines with balanced acidity and tannins like Sangiovese, Primitivo, or Lambrusco from the Emilia-Romagna region. The high fat content can also stand up to white wines with freshness and brightness like Garganega or Trebbiano.

Serving Ideas for Coteghino

Beyond enjoying coteghino sausage on its own, it also shines in pasta dishes and soups. The rendered fat and juicy pork bits adds unmatched flavor. Here are some popular ways to enjoy coteghino:

• Slice disks of coteghino and enjoy with crusty bread, mustard and pickles as an appetizer
• Add chunks of coteghino to minestrone, vegetable, or bean soups
• Toss sliced coteghino into pappardelle pasta with a pork sugo ragu
• Layer coteghino with creamy soft polenta as a main dish
• Mix pieces of coteghino into risotto dishes at the end of cooking for extra richness

Where to Buy Coteghino

Traditionally found in northern Italian regions, coteghino sausage is gaining international appeal. Look for coteghino sausages at these places:

• Specialty Italian Shops or Delis - Well-stocked Italian markets will have fresh and pre-cooked coteghino sausage from artisanal producers.
• Butcher Shops and Meat Departments - Many butchers, especially those making their own sausages in-house, may carry coteghino or can specially order it.
• Online Retailers - Various online meat and specialty food shops will ship authentic Italian coteghino sausages directly to your door.

When purchasing coteghino, look for links with some amount of external fat, which keeps the sausage moist during cooking. Vacuum-sealed packs help ensure freshness. Avoid any with unusual or unpleasant odors or sliminess.

Storing and Freezing Coteghino Sausage

Fresh coteghino sausage needs to remain refrigerated and used within 5-7 days. If vacuum-packed, it can last in the refrigerator up to 6 weeks. For longer term storage to enjoy later, freeze coteghino sausage for 2-3 months until ready to use.

Let frozen coteghino thaw overnight in the refrigerator before cooking to prevent bacterial growth issues. Do not refreeze thawed coteghino sausage.

FAQs

What's the difference between coteghino and other sausages?

Coteghino stands out for its signature tender and melting texture achieved through a specialized curing process followed by braising for hours in liquid. It also has a higher fat content compared to many sausages.

Is coteghino already cooked?

Yes, coteghino sausage undergoes initial cooking as part of production. However, it needs additional cooking before serving to heat it through completely and achieve that steamy, juicy texture.

Can you eat coteghino without further cooking?

It is not recommended to eat store-bought coteghino without additional cooking. It must reach safe internal heating temperatures to prevent foodborne illness.

How long does coteghino sausage last?

Fresh coteghino lasts 5-7 days refrigerated. Vacuum-packed coteghino can last refrigerated for 6 weeks. For longer storage, freeze for 2-3 months.