Cut off the top of each croissant like a lid. Toast the cut side on the hot skillet until golden brown. Form a hole by gently compressing the inside of the croissants, fill it with the cotechino mixture—cover with slices of fontina cheese, season with salt and pepper. Our Cotechino sausage is perfect for two to share, this classic Italian sausage requires long, slow simmering to break down the gelatinous cuts from which it is made, namely pig's cheek. The advantage of precooking is that it radically lowers home preparation time, making this product suitable for everyone, even those with little time to cook. Italian trottole pasta cooked in a rich roasted tomato sauce. A feel-good main dish made in under 30 minutes using just 7 ingredients. Uses: Grill the sausages until just cooked and then crumble some Caerphilly or Cheshire cheese over, grill until the cheese melts and then serve with country-style bread.

In Italy, cotechino con lenticchie or cotechino sausage with lentils is served on New Year’s Eve as it symbolises wealth and good fortune for the coming year. Make your own at home using Colfiorito lentils from our market. These lentils are small in size with a beautiful brownish-green colour. When cooked, they remain intact and maintains a good consistency. When eaten, they release hints of chestnut and wood, with very pleasant herbaceous notes.

How to cook precooked Cotechino

Once upon a time, it was only possible to get it fresh, and it was prepared in the cold months, when the pigs were slaughtered. Blanch the cabbage leaves in boiling water for a few minutes, then lay them out on a dishtowel to dry.

Unlike zampone, which is stuffed into the animal’s foot, cotechino is made with a natural casing of mixed meat.Fresh basil (OPTIONAL) - to top it all off. It can be left out or replaced with other herbs of choice.