New Year's Eve Cotechino

• 2 cotechini (Italian garlic sausages), about 1 pound each (available at Italian butcher shops)
• 1 onion, crosscut at the root end
• 1 celery rib, cut in two
• 1 parsley sprig
• 1 carrot cut in two
• 1 bay leaf
• 10 to 12 peppercorns
• Sprig of fresh thyme or 1/2 teaspoon dried thyme
• Minced fresh parsley for garnish

1. Pierce sausages in several places to prevent them from popping.
2. In a large stockpot combine sausages with onion, celery, parsley, carrot, bay leaf, peppercorns and thyme.
3. Add water to cover and bring to boil.
4. Reduce heat.
5. Simmer 1 hour.
6. Allow to cool in cooking liquid.
7. Garnish with parsley and serve warm or at room temperature with lentil

cotechini, onion, celery, parsley, carrot, bay leaf, peppercorns, thyme, fresh parsley

Taken from cooking.nytimes.com/recipes/1600 (may not work)