Cotechino Sausage - How to Use Cotechino Italian Sausage

[Fotizzz]

At some point i was afraid that you wouldn't fry the cotechino but thank god you did! It's great to see you prepare one of my favourite dishes! Greetings from Greece!

[RichardRomanowski]

Thank You so much chef John, I am NOT any type of mandolei, yet I am learning slowly and you are helping. THANK YOU!!!
Rich Romanowski - Rich Romanowski Recording Studios

[foodwishes]

@EckoOwnage Don't go to culinary school. Work in a restaurant first, for at least a year, then decide of you want to go to culinary school.

[mancillado]

I love that he said like three times that traditionally it's served with lentils and people are still pointing out that traditionally it's made with lentils T.T

[NicoleNightly]

Every time someone asks me my favorite YouTube channel, I always says yours.. no one has ever left more satisfied ;)

[foodwishes]

@zironu Thanks! The soothing part is because I'm basically hypnotizing everyone during these videos. Once I have everyone under my spell, I will begin to have you all do my biding. That's going to be pretty sweet.

[ItsCalledBecs]

god i'm always getting so hungry when i'm watching your videos. it always sounds so delicious

[thatsmed]

You should always taste the food for us! I love it when you taste the :) Love the videos Thanks

[KungFuSnuggles]

I like your voice! I have yet to try your recipes but I want to try this one! Looks yummy!!! Thank you for posting these vids!

[foodwishes]

@MissPonderosa anyone that doesn't understand I am kidding will eventually learn that I'm kidding... or not. I think it's hilarious to give one word answers, and really I do this all to amuse myself.
P.S. Yes, lots of new desserts on the way.

[AntoDamicoShow]

I love these Italian food video's of yours, and you act italian, I'm fully italian from Montréal, but I'm only 17, but I follow tradition closely (food not religion)

[iloveflavor]

Cotechino is not only a fun word to say but looks tasty too! A fun new flavor for me :)

[Killingglorie]

Proud to be half Italian too Johny boy!!

[rsALEX]

im polish and my grandma make that kind of sausage. its delicious

[jockerj]

i love how chef johns comments are always the highest rated comments as well chef john ur bloody brilliant hahah

[amylucimar]

when i grow up i too will use le creuset. haha! this looks amazing. i love the breakfast suggestion too. thanks Chef AWESOME!

[grapolo]

I am italian and more precisely Venetian. Cotechino originates in Friuli and Veneto and in my family the cotechino has been cooking for generations. The recipe shown here is not bad! I would have just fried the slices of cotechino a little less.
About the pronunciation of the word "cotechino", the letters "c" are absolutely hard and therefore pronounced like the letter "k". In other words "kotekino".

Sono italiano e più precisamente veneto. Il cotechino ha origine in Friuli e Veneto e nella mia famiglia il cotechino si cucina da generazioni. La ricetta qui indicata non è per niente male. Io avrei solo soffritto un po’ di meno le fette di cotechino.
A proposito della pronuncia della parola cotechino le lettere “c” sono assolutamente dure e quindi pronunciate come la lettera "k". In altre parole “kotekino”.

[cbtorneros]

Chef John you are the best. Where can I sample your cooking and possibly shake your hand in SF?

[trixo]

@iDoopy Actually the top is skimmed because it is scum from the pork skin/ blood. Thats why when you boil whole pieces of meat you get that on top, its not just fat. If you are already eating sausage, a little extra fat is the least of your worries.

[Slavic_Sky]

That's really good but guys check out - Calabrian Sausage. A sausage from Calabria (Italy). The best pasta I've ever eaten in my life was with this thing. This sausage is very smoky and contains a high level of chilli flakes and seeds in it. Ask in your gourmet stores for that.