Name: Cotechino con Lenticchie e Salsa Verde (Poached Pork Sausage with Lentils and Salsa Verde)
Yield: Serves 6 (Makes two 23- to 26-centimeter / 9- to 10-inch-long sausages)
Cuisine: Italian
Ingredients: 100 grams (3½ ounces) onion, cut into 3-centimeter (13/16-inch) pieces (¾ cup); ½ teaspoon ground Ceylon cinnamon; ½ teaspoon crushed coriander seed; 1 recipe Lenticchie in Umido; 2 sprigs fresh thyme; Coarse salt and freshly ground black pepper; Beef middles or bung casings, for stuffing; ½ teaspoon ground clove; Coarse salt; 15 whole black peppercorns; 120 grams (2 cups) fresh Italian parsley leaves, stemmed; 600 grams (21 ounces) pork rind; 250 milliliters (1 cup) red wine; 15 grams (1 tablespoon) capers, preferably salt-packed, soaked, rinsed, and drained; 50 grams (2 ounces / 3¼ tablespoons) Morton’s Tender Quick; Pinch of freshly ground nutmeg; 1 cinnamon stick; 10 grams (1½ tablespoons) coarsely ground black pepper; 2 cloves garlic, peeled and crushed; ½ teaspoon ground fennel seeds; 35 grams (1½ ounces) carrot, cut into 3-centimeter (13/16-inch) pieces (¼ cup); 3 anchovy fillets, preferably salt-packed, rinsed, deboned, and finely chopped; 1 kilogram (2¼ pounds) boneless pork shoulder, cleaned of sinews; Pinch of ground mace; Pinch of ground caraway seeds; 400 grams (14 ounces) fatback; 125 milliliters (½ cup) extra-virgin olive oil; 30 milliliters (2 tablespoons) dry white wine; 15 milliliters (1 tablespoon) white wine vinegar; 15 grams (1 tablespoon) finely chopped shallots

Cotechino is a cooked salame or pork sausage that originated in Modena and more generally throughout Emilia-Romagna. The sausage is made from the pig shoulder and the skin (cotenna), which is ground, seasoned with spices such as cinnamon, cloves, and nutmeg, and stuffed into beef casings. The cotechino is poached in an aromatic broth or court bouillon, and traditionally served with lentils and a spicy condiment such as mostarda, salsa verde, or a re