Sliced Cotechino with Truffle Oil and Garlic Mash


  • 1 (about 500g) raw cotechino sausage (or use pre-cooked)
  • 1kg floury potatoes, peeled, cut into 3cm pieces
  • 100ml olive oil
  • 4 garlic cloves, finely chopped
  • 1-2 tbs truffle oil
  • 1/3 cup (80ml) milk, heated
  • Rocket leaves, to serve


  1. If using raw cotechino, soak in cold water for 4 hours. Drain, prick skin and wrap in foil. Bring a pan of water to the boil, then reduce heat to medium-low, add sausage and cook for 2 1/2 hours (or 30-40 minutes for pre-cooked) or until tender and juices run clear when pierced. Remove from heat and stand in water for 15 minutes.
  2. Meanwhile, place potato in a saucepan of cold, salted water. Bring to the boil, then simmer over medium-high heat for 15-20 minutes until tender.
  3. Place olive oil in a saucepan over medium-low heat. Cook garlic, stirring, for 3-4 minutes until soft and fragrant.
  4. Drain potatoes, then return to pan and mash until smooth. Beat garlic oil, truffle oil and milk into the potato with a wooden spoon, then season.
  5. Drain cotechino, slice thickly, then serve on mash with the rocket.

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