Step 1

Roughly chop the rind, the scotch fillet and the rashers.

Step 2

Grind the rind using a 1.6 cm – 0.6 inch diameter grinder.

Step 3

Grind the scotch fillet, the rashers and the already ground rind using a 0.8 cm – 0.3 inch diameter grinder.

Step 4

Mix the ground meat together in a bowl. Add the salt, red wine, nutmeg, pepper, cinnamon, fennel seeds, nutmeg, garlic powder and clove powder and knead well.

Step 5

Stuff the cotechino into the casing and tie the ends off with a bubble knot.

Step 6

Let it rest, uncovered, at 20° to 25°C (68°F – 77°F) for 24 hours before cooking it.