You'll Love Our Cotechino Recipe: Easy Italian Cooking

Have you ever wondered why a simple sausage and lentils plate feels so rich with meaning and flavor?

We bring a cozy, approachable take on this Italian New Year tradition so you can cook with confidence at home.

This pork sausage from Modena pairs with lentils to symbolize prosperity and gives you a protein-packed, comforting meal. We keep the steps clear: a quick soffritto, tomato passata, herbs, and slow simmering.

You’ll learn timing cues — raw links cook about 90 minutes while pre-cooked versions take only about 20 minutes to warm. That makes planning easy, even on a busy day or at a New Year Eve gathering.

Expect hands-on tips for safe water handling, gentle heat, and slicing the sausage for the best flavor texture. By the end, you’ll have a tasty way to honor tradition while making the dish your own.

Meet Cotechino: The Rich Italian Sausage Behind a Beloved Tradition

This celebrated sausage traces its character to pork rind and slow simmering, which turn simple ingredients into something luxurious.

What it’s made of: the filling blends pork meat, pork rind (cotica), and pork fat with salt, pepper, and warm spices like cloves, nutmeg, and a hint of cinnamon. Some industrial versions may include nitrites or nitrates, while homemade recipes can add cheek, snout, or ears for extra richness.

The flavor and texture: collagen from the rind melts during long, gentle simmering to create that silky, gelatin-rich bite. The result is savory, gently spiced, and luxuriously moist—perfect with lentils or mashed potatoes on New Year or Year Eve.

From Modena to your table: Cotechino Modena holds PGI status, which protects traditional methods and regional heritage. Butchers mix small pieces or grind the filling, stuff it into natural hog casings, prick to remove air pockets, and tie into even pieces for cooking.

cotechino

Made from pork rind and hearty cuts, the sausage becomes luxuriously tender after a long, gentle simmer.

What it is: This large Italian pork sausage blends pork meat, pork rind, fat, and warming spices in natural hog casings. Pricking the casing lets steam and extra fat escape so the pieces won’t burst during cooking.

Timing and technique: For raw links plan roughly 90 minutes; pre-cooked styles need about 20 minutes. Always start the links in cold water, bring to a gentle simmer, and keep the heat low so the meat turns silky without splitting.

Season lentils and sides lightly with salt and pepper so the sausage’s juices enhance rather than overpower. If you usually cook with ground beef, this pork sausage offers a richer, celebratory swap for stews and hearty sauces.

Ingredients You’ll Need (and Smart Substitutions)

A tidy shopping list and a few smart swaps keep this classic Italian plate approachable and weeknight-ready.

Core components

Keep it simple: cotechino sausage or a quality Italian sausage, dry lentils, olive oil, and a soffritto of onion, carrot, and celery. Add tomato passata and vegetable stock to build body and depth.

Seasoning profile

Use rosemary and bay leaves as the backbone. Finish with a pinch of salt and freshly ground pepper. If you like warmth, a touch of cinnamon or clove adds subtle spice.

Easy swaps and extras

• Swap the link for chorizo or andouille for a smokier edge.

• French green or black lentils hold their shape; brown lentils cook faster.

• Out of passata? Use red wine plus tomato paste for richness.

• Add kale or spinach near the end and finish with lemon zest for brightness.

Helpful equipment

A large pot, a sturdy bowl for rinsing lentils, and foil to cover while resting will serve you well. If you make links at home, natural hog casings and good pork meat matter for texture and flavor.

How to Make Cotechino with Lentils Step by Step

We’ll walk you through every stage so your lentils cook evenly and the sausage stays intact and juicy. Follow these simple steps and you’ll learn the best way to time each element.

1. Soak the lentils: Place lentils in a bowl and cover with at least 1 inch of cold water. Soak 3–5 hours or follow package directions for varieties that don’t need soaking.

2. Prep the sausage: Pierce the casing all over with a toothpick to release air pockets and a little fat. Wrap in foil, put into cold water, then bring up slowly.

3. Simmer gently: For raw links, simmer about 90 minutes; pre-cooked versions take roughly 20 minutes to warm through. Keep the pot at a bare simmer to protect texture.

4. Sauté and simmer the lentils: Heat olive oil in a large pot and cook onion, carrot, and celery for about 5 minutes. Drain lentils, add them with tomato passata, bay, rosemary, salt, and pepper. Mix ingredients and add warm stock in stages, simmering 15–40 minutes until tender.

5. Slice, plate, and serve: Rest the sausage a few minutes, remove the pork rind if desired, and slice into even pieces. Spoon lentils onto plates, top with slices so the juices mingle, then taste and adjust seasoning. For extra gloss, stir a splash of oil off the heat.

Raw vs Pre-Cooked Cotechino and Where to Buy

Deciding between raw and pre-cooked links changes how long you'll plan in the kitchen and how you time sides.

Cook times and method: Raw links need about 90 minutes of gentle simmering from a cold start. Boxed, pre-cooked versions warm through in roughly 20 minutes. For both, begin in cold water, keep a low simmer, and pierce the casing to release air pockets so the sausage won’t burst.

• If you buy raw from an Italian butcher, plan for about 90 minutes of slow cooking and rinse the pork meat first if needed.

• Imported boxed options are usually pre-cooked—warm them for about 20 minutes and watch salt, since some include broth or preservatives like nitrites.

• Ask your local deli or specialty shop; around new year many stores stock links—call ahead to reserve.

• Home sausage makers should use proper hog casings and the same cold-water start to prevent splitting and preserve texture.

Serving Ideas, Variations, and Flavor Pairings

For new year gatherings, lentils act like little coins on the plate, turning a humble stew into a hopeful ritual.

Keep it classic: Serve warm lentils with creamy polenta or mashed potatoes so the sausage juices and broth shine. These sides soften the pork richness and make the dish made for sharing.

Playful swaps: Try italian sausage, chorizo, or spicy andouille to shift the spice profile without losing comfort. Use French green or black lentils for a firmer bite, or brown lentils for a softer stew-like result.

• Layer spices thoughtfully—smoked paprika, a pinch of cinnamon, or a splash of red wine with tomato paste deepens flavor.

• Add kale or spinach at the end for color and balance. Finish with lemon zest and a squeeze of juice to lift the flavor texture.

• For pasta nights, crumble cooked sausage into a ragù in place of ground beef for a special-occasion sauce.

• Serve family-style platters at year eve to let everyone build plates with lentils, sausage, and sides—an easy way to host.

Make-Ahead, Storage, Freezing, and Reheating

Plan ahead and you’ll find this dish tastes even better the next day. We recommend storing leftovers the right way so flavors meld and texture stays pleasant.

Refrigerate: Cool the cotechino and lentils, then seal in an airtight container. Store in the fridge for up to 3–4 days—flavors improve after a day and it saves you time on serving day.

Freeze: Let the meal cool completely before packing. Portion into freezer-safe containers and freeze for up to 2 months to protect the protein and prevent ice crystals.

Reheat gently: Thaw overnight in the fridge. Reheat on the stove over medium-low for a few minutes, adding a splash of water or stock so the lentils stay silky and the pork keeps moisture.

• Stir occasionally while reheating to warm evenly; add a little oil at the end for shine.

• Taste and adjust salt after reheating—seasoning can shift with time.

• For lunch prep, layer lentils in a bowl and top with slices; cover when reheating so steam warms the layers.

• If sausage is pre-sliced, reheat spread out to keep edges intact; pricked casings help avoid air pockets during earlier cooking.

Bring Italian New Year Flavor Home—Any Day of the Year

A simple combination of pork sausage and lentils turns a weeknight into a small celebration. We encourage you to try the classic pairing and make it your own.

Use the method that fits your schedule: raw links simmer about 90 minutes, while pre-cooked options warm in minutes—about 20—so you can plan around guests or a busy evening.

Follow our recipe to make cotechino confidently: start in cold water, keep a gentle simmer, and slice to serve so juices mingle with the lentils.

Serve the cotechino lentils with bright herbs or greens, and you’ll find an easy way to win over people at the table. Bookmark, share, and come back each new year to refine your favorite way to cook and celebrate.