Recipes, Sausage Recipes

Cotechino w/ potatoes & tunworth aligot

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Serves 2
Naughty, naughty, very, very naughty!

Ingredients

Shop the ingredients

Directions

  1. 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.
  2. When done, allow to cool completely.
  3. 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.
  4. Boil the potatoes with the garlic until undeniably soft.
  5. Drain and return to the pan.
  6. Mash the potato.
  7. 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.
  8. Over medium heat and using a spoon, beat the cheese into the potato with the butter, lastly adding the cream.
  9. Adjust the seasoning if needs be with a little salt.
  10. 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.
  11. Divide over two plates and put the sizzling cotechino on top.
  12. A glass of red wine really helps with the internal dissolving of such enjoyment.

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.