Better than at the old house, they came by at 1 in the morning with a flashing light bar going. Looked like aliens had landed......again.....they put sunglass's and zz top beards on and goose that truck as they fly by here .....laughing!:whinging:
Tried making jerk out of them once, tasted like it had been marinated in a lagoonOk, so I google "coot recipe" and stumped the internet.
:thinking: Seems I'm fresh out of juniper berries and pork skinHere ya go!:
Makes five one pound sausages
Adapted from In the Charcuterie by Taylor Boetticher and Toponia Miller
3 lbs. Coot breasts, all fat removed
1 lbs. pork skin cut into one inch strips
1 lbs. pork fat (I use pork belly)
2 tsp. coriander
6 allspice berries
4 juniper berries
2 tsp. black pepper corns
1tsp white pepper corns
40 grams kosher salt
5 grams curing salt #1
Â¼ tsp. cinnamon
1 tsp. ground ginger
Â¼ cup dry white wine
Bring a large pot with salted water to a rolling boil. Boil the pork skin for 10 minutes, then remove and let cool.
Cut the coot and pork fat into small chunks that will fit into your grinder. Mix with the cooled pork skin.
Toast the coriander seeds and then grind them in a spice grinder along with the allspice, juniper, and peppercorns.
Combine the salts and remaining spices with the coriander and the pepper, then sprinkle mixture over the meat and refrigerate for 24 hours
After 24 hours, grind the meat and spices through a medium grinding plate. Make sure your meat stays nice and cold. After grinding, add the white wine and then stuff mixture into sausage casings. I used fibrous middles 2inch by 12 inch.
After stuffing the casings, you need to hang the cotechino in a dry cool place for 3 days to dry and allow the curing salt to work.
After three days you can freeze the cotechino or cook it.
To cook the cotechino, you need to bring a large pot of salted water to a simmer (about 165 degrees) and cook the sausage until it reaches a temp of 165 degrees. I used a Dutch oven and heated the water, then put the sausage in the water and put the whole Dutch oven in the oven at 190 degrees for about an hour and a half, and then tested the sausage and it was 165 degrees.
At this point you can slice the cotechino and eat it plain or use it in any way you would like. I made lentils and added the cooked cotechino about ten minutes before the lentils were done.