Cotecchino with Lentils



4 servings



1 tbsp. salt
8 oz. dried lentils
2 cloves garlic
12 fresh sage leaves
4 tbsp. extra-virgin olive oil
4 tbsp. red wine vinegar
Salt, to taste
Freshly ground black pepper, to taste
1 lb. cotecchino sausage (1-inch sausage)


Bring 6 cups of water to a boil and add 1 tbsp. of salt. Add the lentils, garlic and sage. Boil the lentils until tender yet still firm, approximately 20 minutes. Drain in a colander over the sink and place in a mixing bowl.

Combine the lentils with the oil and vinegar and season with salt and pepper. Set aside.

Prick the sausage with a pin several times. Place in a large pot of cold water and bring to a boil over medium heat. Reduce the heat to a very low boil and cover the pot. Cook for 1-1/2 hours.

Place the marinating lentils on a large serving platter to form a bed for the cotecchino. Remove the cotecchino from the cooking liquid and drain. Slice the cotecchino into 1/2-inch rounds and place on a platter over the lentils. Serve.

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1 Recipe Reviews

maureen horvath

maureen horvath reviewed Cotecchino with Lentils on February 2, 2002

I have searched the web in vain to find a recipe to actually make the cotecchino sausage itself. Do you have one?