St. Louis Style Cotechino Modena

Ingredients

In the St. Louis adaptation of Cotechino Modena, the traditional Italian sausage is infused with St. Louis-style spices and served with sauerkraut and toasted rye bread. This adds a smoky and spicy flavor profile to the dish, giving it a unique St. Louis twist. We alse have the original recipe for Cotechino Modena, so you can check it out.

• 4 St. Louis-style Italian sausages 4 St. Louis-style Italian sausages
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil 1/4 teaspoon dried basil
• 1 cup (235g) sauerkraut 1 cup (235g) sauerkraut
• 4 slices of rye bread, toasted 4 slices of rye bread, toasted

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, brown the sausages over medium heat until cooked through.
3. 3.
   In a separate pot, combine the chicken broth, paprika, garlic powder, onion powder, cayenne pepper, black pepper, dried thyme, dried oregano, and dried basil. Bring to a simmer.
4. 4.
   Transfer the browned sausages to the pot with the broth mixture. Simmer for 15-20 minutes, allowing the sausages to absorb the flavors.
5. 5.
   While the sausages are simmering, heat the sauerkraut in a separate skillet over medium heat until warmed through.
6. 6.
   Serve the St. Louis Style Cotechino Modena by placing a sausage on each plate, accompanied by a generous portion of sauerkraut and a slice of toasted rye bread.

Treat your ingredients with care...

• Italian sausages — Make sure to choose high-quality sausages with a good balance of meat and fat for the best flavor and texture.
• Sauerkraut — Rinse the sauerkraut before heating it to reduce its tanginess if desired.
• Rye bread — Toast the rye bread until it is crispy to add a delightful crunch to the dish.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the broth mixture.
• Serve the St. Louis Style Cotechino Modena with a side of spicy mustard for an additional burst of flavor.
• If you prefer a milder sauerkraut, rinse it under cold water before heating.
• Experiment with different types of bread, such as pumpernickel or sourdough, for a unique twist.
• Garnish the dish with fresh parsley or chives for a pop of color.

Serving advice

Serve the St. Louis Style Cotechino Modena hot, with the sausages placed on top of the sauerkraut and accompanied by a slice of toasted rye bread. This dish pairs well with a side of spicy mustard and a crisp green salad.

Presentation advice

Arrange the sausages on a platter, surrounded by a bed of sauerkraut. Place the toasted rye bread slices on the side. Garnish with fresh parsley or chives for an appealing presentation.