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Medium
By Ann Taruschio and Franco Taruschio
Published 1993
Mince the meats, chop the skin finely and mix all the ingredients together. Soak the casings in wine for 5 minutes. Then stuff the mixture into the casings. A sausage maker is required for this operation.
Hang the cotechini in a dry, cool place and leave for 20 days at least before using. Don’t allow the cotechini to touch each other.
To cook. Wrap the cotechino in