I was talking to my Italian friend and he said that his mother ordered 5 of these Cotechino sausages. He said that they are similar in size to a summer sausage. I asked if I could get my hands on some and he told me that they need to be ordered in advance and they only make them once a year. I plan to get on the list for some next year but in the mean time I plan to make some of these next time we make sausage. Italian friend said that you boil the sausage in the casing for 2 to 3 hours and slice it after it has cooled some.

http://curedmeats.blogspot.com/2008/12/cotechino-that-which-started-my.html

http://www.recipe4all.com/recipe/Cotechino-5506/

http://www.venetiansalami.com/our-products/37.html

What could be better than a hard boiled egg, wrapped in sausage, rolled in breadcrumbs, and deep fried? Please let me know if you can think of anything. Scotch eggs are a fantastic, artery clogging, heart attack inducing, gastrointestinal experience not to be missed. They are also messy and annoying to make; but it’s worth it.

What you’ll need:
• 7 eggs
• 1lb sausage
• 1 tbsp water
• some flour (about a half cup)
• breadcrumbs (I actually smashed up some stove top stuffing, I bet saltines would also be good)
• oil for frying (or a deep fryer)

Begin by hard boiling six of the eggs. While they are boiling crack your seventh egg into a mixing bowl and beat it along with the tablespoon of water. Smash up your breadcrumbs if they aren’t already. Get your sausage out and also put your flour out on a plate.

Once your eggs are done peel them and roll them in the flour until they’re coated. Also coat your hands in flour. Now the fun begins.

Separate your sausage into 6 equal portions and begin wrapping your eggs in the sausage. I found the best way to do this was to form the sausage into a patty of sorts and then push the egg into the center of it while wrapping the sausage up around the egg. Stick and pinch the sausage together so that the egg is completely coated in sausage. You will probably want to wash your hands after this. My dog was very happy to clean off all of the sausage stuck to my hands when I was done.

Once your eggs are covered in sausage, dip them in the beaten egg with water and roll them around until they’re completely coated. Now dip them into your breadcrumbs and roll them again to completely coat in breadcrumbs as well.

Deep fry (or pan fry) the eggs in oil at 370° F until they are well cooked. You want to be sure that your sausage is cooked all the way through which takes longer than you’d think (or at least it took longer than I’d think). I don’t have a deep fryer so I cooked my eggs individually in a small frying pan with about a quarter inch of oil in it. If you use this method it’s important to keep rotating the eggs and rolling them around in the oil to keep from burning the breadcrumbs, or you could probably cook them on a lower temperature than I did, it’s up to you.

Cool your eggs on a paper towel to soak up some of the excess oil, slice them in half and serve.

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