Cotechino Sausage Tart

Typically Italian, cotechino sausages are actually boiled in their bag - in this recipe, Ed Baines uses the meaty juices as well as the sausage to make a great lunch dish
By Ed Baines
Cotechino Sausage Tart
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 1 x 400 g cotechino sausages, (Italian boiling sausage)
  • 1 clove garlic, chopped
  • 100 g spinach
  • 1 x 225 g packet of ready-to-roll puff pastry
  • 2 egg yolks

For the salsa

  • small bunch mint
  • small bunch parsley
  • 1 x 150 g tin anchovy fillets
  • 1 clove garlic, chopped
  • 1 tsp capers
  • 1 tbsp Dijon mustard
  • 100 ml olive oil
  • 1 lemon, juice only
  • mixed salad leaves, to serve


1. Boil the sausage in its bag, as per the instructions on the packet. Remove the sausage from the bag, put on a chopping board and cut into thin slices.

2. Pour the juices from the bag into a saucepan and bring to a boil. Add the chopped garlic and spinach, and soften for about 1 minute.

3. Preheat the oven to 190C/gas 5. Drain the spinach in a colander. Using a tablespoon pushed against the sides of the colander, squeeze out any excess liquid from the leaves and reserve. Finely chop the leaves.

4. Roll out the puff pastry and cut into rectangles, 15 x 7.5 cm. Brush the edges with egg yolk, and, using a fork, press the prongs down the centre of the rectangle, leaving the edges thicker than the centre, so that it puffs up in the oven and makes a border.

5. Fill the centre indentation with spinach and scatter over the cotechino sausage slices. Bake for 12-15 minutes - until the borders are well-risen and golden.

6. To make the salsa, put the mint, parsley, anchovies, garlic, capers, mustard, olive oil, lemon juice and seasoning into an electric blender and process until the ingredients are combined. Add the spinach juice and process once more.

7. To serve, arrange a heap of salad leaves onto plates and lay the warm cotechino and spinach pastry on top. Drizzle over the salsa dressing and serve.

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