Cotechino

1. Cut the pork shoulder and fat back into cubes
2. Lay the cubed meat on a sheet tray and place in freezer for one hour
3. Set up meat grinder with large die
4. Mix salt, dextrose and all spices with the semi-frozen meat
5. Grind the meat through the large die twice
6. Transfer ground meat into mixing bowl and add the white wine
7. Mix on low speed for about a minute or two. The meat should be tacky
8. Set up the stuffer and load with sausage meat
9. Stuff into the hog casings, making sure they are firm and evenly stuffed
10. Poke with a needle to relieve any air pockets
11. Tie knots every three inches to make little sausage links
1. Bring water to boil
2. Wisk in the polenta until completely incorporated.
3. Turn down to medium heat and cook for two hours, make sure it stays boiling
4. Season with salt
1. Slice the sausages lengthwise, almost in half and open like a book
2. Place them on a hot grill open side down, grill for 3 or 4 minutes
3. Turn sausage over and finish cooking for another minute
4. While sausage is cooking, melt butter in a large saute pan
5. Crack all four eggs directly into pan and cook until whites are just cooked through. The yolk should still be runny
6. In bowl Ladle 4 fl oz polenta
7. Place sausage on top of polenta
8. Lay egg sunny side up on top of the sausage
9. Return saute pan to heat and turn up to high
10. Once the butter browns spoon onto the egg
11. Garnish with mixed herbs and rock salt. Boom!