Recipes, Sausage Recipes

Cotechino w/ potatoes & tunworth aligot

Cotechino w/ potatoes & tunworth aligot

Cotechino w/ potatoes & tunworth aligot

Recipe by

Serves 2
Naughty, naughty, very, very naughty!


  • 350g Cotechino

  • 200g large floury potato, peeled

  • 2 cloves of garlic, peeled and left whole

  • 120g Tunworth Soft Cheese, weight after rind removed

  • 40g salted butter

  • 50ml double cream


  • Leaving the cotechino in its unopened bag, place it in a pan of water and gently simmer it with the lid on for 90 minutes at barely no more than a wobble.
  • When done, allow to cool completely.
  • Slice the cotechino in 2cm rounds according to how hungry you are. I’d suggest no more than 4 rounds per person, given the added luxury of the potato.
  • Boil the potatoes with the garlic until undeniably soft.
  • Drain and return to the pan.
  • Mash the potato.
  • Put a little neutral oil in a frying pan and start to sauté the sausage; turn once, making sure the cotechino is a rich golden orange on each side. A fry guard might be a good measure as the cotechino has a tendency to spit as it fries.
  • Over medium heat and using a spoon, beat the cheese into the potato with the butter, lastly adding the cream.
  • Adjust the seasoning if needs be with a little salt.
  • The consistency should be similar to melting mozzarella when lifting a spoonful of the potato from the pot. loosen with a little more cream when hot while also remembering that beating with a spoon really helps release the gluey starch from the potato.
  • Divide over two plates and put the sizzling cotechino on top.
  • A glass of red wine really helps with the internal dissolving of such enjoyment.