Cotechino with Lentils

Cotechino with Lentils... a New Year's Eve tradition. Cotechino is an Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches. Clove and nutmeg seasonings give the sausage a unique flavor. You may find this sausage online, or in authentic Italian butchers.

• 1 Cotechino - about 1 Lb
• 1 large onion (diced)
• 1 carrot (diced)
• 1 stalk celery (diced)
• 1 clove garlic (chopped)
• 2 tbsp. extra virgin olive oil
• 2 tbsp fresh Italian parsley (chopped)
• 2 cups lentils
• 4 cups chicken or beef broth (recommended) or water
• Lentil to liquid ratios may vary depending on brand so follow directions on packages

To Cook the Cotechino:

• 1 Onion, sliced
• 1 Stalk of celery
• 3 Bay leaves

Lentils:

In a pot start with olive oil, when hot add onion, carrot, celery and garlic until lightly browned.
Add lentils and stir. Cover with broth; bring to a boil, lower heat to simmer and cook until lentils are tender, stirring occasionally.
Add fresh parsley and remove from heat. Salt and pepper to taste.
Lentils should not be to dry or to soupy.

Cotechino:

Take the Cotechino and poke with fork.
Place  the Cothechino in a pot with in cold water.  Add the onion, clery d bay leaves.
Bring to boil, lower to simmer for 45 minutes.
Remove the Cothechino and let cool.
Slice it  1/2 inch thick and place on top of lentils.
Happy New Year!

Source:

http://www.cookingwithnonna.com/italian-cuisine/cotechino-with-lentils.html