Cotechino

Directions

1. 1
   1. Cut the pork shoulder and fat back into cubes
2. 2
   2. Lay the cubed meat on a sheet tray and place in freezer for one hour
3. 3
   3. Set up meat grinder with large die
4. 4
   4. Mix salt, dextrose and all spices with the semi-frozen meat
5. 5
   5. Grind the meat through the large die twice
6. 6
   6. Transfer ground meat into mixing bowl and add the white wine
7. 7
   7. Mix on low speed for about a minute or two. The meat should be tacky
8. 8
   8. Set up the stuffer and load with sausage meat
9. 9
   9. Stuff into the hog casings, making sure they are firm and evenly stuffed
10. 10
    10. Poke with a needle to relieve any air pockets
11. 11
    11. Tie knots every three inches to make little sausage links
12. 12
    1. Bring water to boil
13. 13
    2. Wisk in the polenta until completely incorporated.
14. 14
    3. Turn down to medium heat and cook for two hours, make sure it stays boiling
15. 15
    4. Season with salt
16. 16
    1. Slice the sausages lengthwise, almost in half and open like a book
17. 17
    2. Place them on a hot grill open side down, grill for 3 or 4 minutes
18. 18
    3. Turn sausage over and finish cooking for another minute
19. 19
    4. While sausage is cooking, melt butter in a large saute pan
20. 20
    5. Crack all four eggs directly into pan and cook until whites are just cooked through. The yolk should still be runny
21. 21
    6. In bowl Ladle 4 fl oz polenta
22. 22
    7. Place sausage on top of polenta
23. 23
    8. Lay egg sunny side up on top of the sausage
24. 24
    9. Return saute pan to heat and turn up to high
25. 25
    10. Once the butter browns spoon onto the egg
26. 26
    11. Garnish with mixed herbs and rock salt. Boom!