Cotechino and sauerkraut is a traditional main course from my region, Trentino Alto Adige, full of flavor and very tasty. Perfect to prepare maybe for Christmas lunch or during the holiday season. Sauerkraut is made from fermented cabbage cut with table salt. In one pot, the sauerkraut is prepared first, then in another pot, the cotechino is prepared. I used pre-cooked cotechino, so halfway through cooking the sauerkraut, I start cooking the cotechino to have both preparations ready at the same time. With these amounts of sauerkraut, you can cook 2 pre-cooked cotechinos. If you like Christmas recipes, you can also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for making cotechino and sauerkraut
- 28.2 oz sauerkraut
- 2 cups water
- Half white onion
- to taste extra virgin olive oil
- 2 pre-cooked cotechino
- to taste water
Tools
- Pots
- Wooden spoon
- Knife
- Cutting board
Steps to prepare cotechino and sauerkraut
To prepare cotechino and sauerkraut, first place the sauerkraut in a colander or bowl, wash them well with running water to remove some of the acidic taste, then squeeze them well with your hands. In a pot, add extra virgin olive oil and brown half a white onion for a few minutes, then add the sauerkraut and water. Cook over medium-low heat for about an hour. Stir occasionally with a wooden spoon. After half an hour of cooking, take a large pot, add cold water, and add the pre-cooked cotechino with its package well sealed. The water should cover the package with the cotechino. From boiling, cook the cotechino for about 30 minutes. This way, you’ll have both preparations ready at the same time. For these amounts of sauerkraut, I recommend 2 cotechinos; one is too little, or use less sauerkraut.
At the end of cooking, cut a corner of the cotechino package, let all the liquid out, then remove the cotechino skin and slice it. Serve the cotechino and sauerkraut on a serving platter. Serve the dish hot. Delicious!
Storage and Tips
You can store in the refrigerator for up to 2 days.
As sauerkraut is already salted due to fermentation, avoid adding more salt.
If you like, you can season them with black pepper.
