Cotechino in crust is a delicious Italian dish that combines the flavors of the traditional cotechino sausage with a crispy pastry crust. This hearty and savory dish is perfect for any occasion and will surely impress your guests. In this article, we will guide you through the process of making cotechino in crust step by step.

To make cotechino in crust, the first thing you will need is the cotechino sausage itself. Cotechino is a type of Italian sausage made from pork and flavored with various spices such as garlic, cloves, and nutmeg. It is traditionally served during the winter holidays, especially on New Year’s Eve, as it is believed to bring good luck for the coming year.

You can find cotechino sausage at Italian specialty stores or gourmet markets. If it’s not readily available, you can substitute it with other types of fresh sausages like bratwurst or chorizo. However, the flavors won’t be exactly the same.

Once you have your cotechino sausage, the next step is to prepare the pastry crust. You can use store-bought puff pastry for convenience, or if you prefer a homemade crust, you can make it from scratch.

To make the homemade crust, combine 2 cups of all-purpose flour, a pinch of salt, and ½ cup of cold butter in a mixing bowl. Use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs. Gradually add cold water, a tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

While the dough is chilling, you can prepare the cotechino sausage by boiling it. Place the sausage in a large pot and cover it with water. Bring the water to a boil and reduce the heat to a simmer. Cook the sausage for about an hour or until it is fully cooked. Remove it from the water and let it cool slightly before removing the casing.

Once the cotechino sausage has cooled down, roll out the pastry dough on a lightly floured surface until it is large enough to fully encase the sausage. Place the sausage in the center of the pastry and roll it up, sealing the edges by pressing them together. You can also brush the edges with beaten egg for a golden finish.

Preheat your oven to 200°C (400°F). Transfer the cotechino in crust onto a baking sheet lined with parchment paper. Brush the surface of the pastry with beaten egg to give it a shiny glaze. You can also sprinkle some sesame seeds or grated Parmesan cheese for extra flavor.

Bake the cotechino in crust for about 25-30 minutes or until the pastry is golden brown and crispy. Remove it from the oven and let it rest for a few minutes before slicing it into thick portions.

Serve the cotechino in crust warm, either as a main dish or sliced into smaller pieces as an appetizer. It pairs well with a variety of dipping sauces such as spicy mustard or tangy tomato chutney.

Cotechino in crust is a delightful dish that brings together the flavors of the rich and savory cotechino sausage with the crispiness of the pastry crust. With a little effort and some simple ingredients, you can create a wonderful and impressive meal that will surely be enjoyed by everyone. So, go ahead and give this recipe a try and savor the deliciousness of cotechino in crust!

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