Roast Partridge Stuffed with Cotechino

Name: Roast Partridge Stuffed with Cotechino
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 cloves garlic, crushed; olive oil, for basting; 40 g (1½ oz) spelt or pearl barley, soaked for an hour in cold water, cooked for about 20 minutes in salted water until tender, then drained; salt and freshly ground black pepper; 40 g (1½ oz) fresh white breadcrumbs; 4 partridges; good knob of butter; 100 ml (3½ oz) red wine; 1 small onion, finely chopped; 1 small carrot, finely chopped; 1 tsp thyme leaves; 120 g (4 oz) cotechino sausage; 250 ml (9 fl oz) chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

COTECHINO IS A LARGE COARSE ITALIAN PORK SAUSAGE FLAVOURED WITH CLOVES AND CINNAMON. Available from delis, it’s a speciality of northern Italy, traditionally served with lentils. It makes a good stuffing for game such as partridge, pigeon or wild duck. If you can’t find it, you could use a traditional bread stuffing.

Ingredients

120 g (4 oz) cotechino sausage
250 ml (9

Europe
Italy
Main course
Mediterranean

Method

Preheat the oven to 230°C/450°F/Gas mark 8. If the cotechino has any jelly on it, remove and add to the stock. Crumble up the sausage meat and mix it with the breadcrumbs. Remove any livers from the birds, chop them and mix with the stuffing. Fill the cavities of t