Corkbuzz’s Cotechino Sausage Sandwich Recipe
Prep Time:
30 minutes
Cook Time:
20 minutes
Servings:
Ingredients
  • 3 eggs
  • 3 bunches flat parsley
  • 1/2 bunch chives
  • 1 cup tarragon leaves
  • 1 large shallot
  • 2 cloves garlic
  • 1 1/2 cups olive oil
  • 1/4 cup Dijon mustard
  • red wine vinegar
  • salt
  • 1 cup egg yolks
  • 6 cloves garlic
  • 1/2 cup roasted garlic cloves
  • 3 lemons
  • 1 quart canola oil
  • 2 tablespoons olive oil
  • 1 pound Cotechino sausage
  • 4 6-inch-long pieces of baguette
  • 4 tablespoons aged balsamic vinegar
Directions
  1. Bring a medium pot of water to a boil. Submerge the eggs and bring to a light simmer for 6 minutes.
  2. Strain eggs and chill in ice water. Remove the yolks; they should be set on the outside but still slightly runny in the center.
  3. Finely chop the yolks and transfer to a bowl with the herbs, shallot, garlic, olive oil, and mustard. Stir to combine.
  4. When ready to serve, season the mixture with red wine vinegar and salt, to taste.
  5. In the bowl of a food processor fitted with a blade, blend the egg yolks, garlic and roasted garlic until very smooth.
  6. Slowly stream in the canola oil to emulsify into a thick puree. Add lemon zest and salt to taste, being sure not to overmix. Keep chilled.
  7. Heat the olive oil in a large cast-iron skillet over high heat.
  8. Add the sausage slices in a single layer and sear on both sides until browned.
  9. Slice baguettes in half lengthwise and toast until just crispy on the outside.
  10. For each sandwich, spread aioli on the bottom half of the baguette and top it with sausage. Spread salsa verde on the top half of the baguette and on the sausage, and drizzle balsalmic vinegar over the top. Close each sandwich and serve hot.
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