Hunan-style Spicy Cotechino

Ingredients

In this Hunan-style adaptation, the traditional Italian cotechino sausage is transformed by incorporating the bold and spicy flavors of Hunan cuisine. The original dish is typically cooked in a tomato-based sauce, while the Hunan-style version replaces it with a fragrant broth infused with Hunan spices. The addition of dried chili peppers and Sichuan peppercorns gives the dish a fiery kick, characteristic of Hunan cuisine. This adaptation brings together the best of both cuisines, resulting in a unique and exciting flavor profile. We alse have the original recipe for Cotechino in galera, so you can check it out.

• 500g (1.1 lb) cotechino sausage 500g (1.1 lb) cotechino sausage
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 dried chili peppers, crushed 2 dried chili peppers, crushed
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, crushed dried chili peppers, and Sichuan peppercorns. Sauté for 1-2 minutes until fragrant.
2. 2.
   Add the cotechino sausage to the pot and brown it on all sides for about 5 minutes.
3. 3.
   Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, partially covered.
4. 4.
   In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the pot and cook for an additional 5 minutes until the broth thickens slightly.
5. 5.
   Remove the cotechino sausage from the pot and slice it into thick rounds.
6. 6.
   Serve the sliced cotechino sausage in bowls, ladling the spicy broth over it. Garnish with fresh cilantro.

Treat your ingredients with care...

• Cotechino sausage — Ensure the sausage is fully cooked by simmering it in the broth for the recommended time. If using pre-cooked cotechino, adjust the cooking time accordingly to prevent overcooking.

Tips & Tricks

• Adjust the amount of dried chili peppers according to your spice preference. Increase or decrease the quantity to suit your taste.
• For an extra kick of heat, add a few slices of fresh red chili peppers to the broth while simmering.
• Serve the Spicy Cotechino with steamed rice or crusty bread to soak up the flavorful broth.
• If you prefer a thicker broth, increase the amount of cornstarch slurry to achieve the desired consistency.
• Experiment with different garnishes such as sliced green onions or toasted sesame seeds for added flavor and texture.

Serving advice

Serve the Hunan-style Spicy Cotechino in individual bowls, ensuring each serving has a generous amount of sliced sausage and flavorful broth. Accompany it with steamed rice or crusty bread to complete the meal.

Presentation advice

Garnish each bowl of Spicy Cotechino with a sprig of fresh cilantro to add a pop of color. The vibrant red broth and the slices of cotechino sausage will create an enticing visual appeal. Serve the dish in traditional Chinese ceramic bowls for an authentic touch.