Its cotechino time here. Its a big sausage originally from Northern Italy.Minced pork,skin & bits flavoured then stuffed into an ox bung then normally gently simmered & served with lentils.Its not cured.Some Aussie recipes include tendon,cheek & basically leftovers from the salami making & they cure it. Mine is a bit more up market & closer to the Bologna version. I grabbed 2 pigs stomachs at the chinese butchers when I was buying up big on belly for bacon today. I also got plenty of pork mince not the lean stuff. I have a recipe from a guy in Tassie that has a little farm,TV show,cookbook etc that I am going to tweak a bit. No surprises there. I will simmer it then smoke it for a bit,I think. I just need to soak pigs stomach in some salty water for an hour or so,bust out the stitching needle work out my flavourings.I think I am going to put some grated pecorino cheese,parsley,onion,garlic,chopped bacon with the mince then flavour with,cbp,fennel seed,cloves,cayenne,nutmeg. I have worked with pigs stomach before but I went chinese. I will get some photos up after I get the bacon into the frig.