Roast Partridge Stuffed with Cotechino

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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