Mortadella: 'Fancy' Italian Bologna

couger78 · Jan 19, 2012

Thanks for all the nice comments, everyone.

If you've written down the recipe,please pay attention to the comment below with regards to cure & food-safety.

I've since added this note to to the posted recipe.

thanks

Kevin

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NOTE: ***Cure amount is on the low side in this recipe. Cure is added for texture and color ONLY.

This sausage is meant to be cooked thoroughly at a higher temp (165°), NOT smoked.

If one wishes to smoke it, the cure amount needs to be adjusted per meat weight in the proper proportion (1 level teaspoon of cure should be used for every 5 lbs. of meat)

DanMcG · Jan 20, 2012

Great Info Kevin,

jak757 · Jan 20, 2012

Bravo! This is really outstanding!

couger78 · Jan 20, 2012

I found a recipe using mortadella that I'll try this weekend!

I've an 8lb pork loin in the fridge & plenty of mort on hand.

"Mortadella-Stuffed Pork Loin with Rosemary-Roasted Potatoes"

http://www.epicurious.com/recipes/f...rk-Loin-with-Rosemary-Roasted-Potatoes-107808

We'll see how close my results come to this photo...

-Kevin

"

forkin pork · Feb 1, 2012

Now when you say divid the fat into two groups..... the fat you are talking about is the 0.5lbs correct?

Also, would love to see a picture of that Kirby Bucket Mixer and maybe instructions on how to make that Kirby Cannon.

couger78 · Feb 1, 2012

Forkin Pork said:
Now when you say divid the fat into two groups..... the fat you are talking about is the 0.5lbs correct?

Also, would love to see a picture of that Kirby Bucket Mixer and maybe instructions on how to make that Kirby Cannon.

Half the fat got cubed; the rest was ground into the meat paste. Sorry for not being clear on that. Of course, one could just cube it all and just have 'more' visible fat cubes in each slice. Shouldnt alter the flavor a bit.

Kirby Bucket mixer:

Mixing Blade in place:

Loaded up:

About ten pounds of pre-kielbasa goodness inside...

Top on & Power applied:

All mixed & ready to go in about 30-35 seconds...

Clean-up is real quick and easy too. It all disassembles readily, and there are no tiny nor hard-to-reach parts to clean.

Check out Nepas' thread "My Meat mixer" as he really breaks down all the parts & how it all works together.

- Kevin

oregon smoker · Feb 3, 2012

once again great job, Kevin thanks for the link to the bag seal web site.

tom

navigator · Mar 29, 2012

Great post and great looking Mortadella. I remember eating it as a kid and now the whenever I see it in the stores its missing the pistachios, which to me is one of the things that make it so good.

couger78 · Aug 7, 2015

My family has been hitting me up for MORE mortadella!

I should probably start scouting out the ingredients and do the mandatory prep work to whip out another big batch!

daveomak · Aug 7, 2015

HEY !!!!!! Where you been ???? Anyway, glad you found your way back...

hoity toit · Nov 7, 2015

great job on that,,,nice work

bassman · Nov 16, 2015

Couger78 said:
My family has been hitting me up for MORE mortadella!

I should probably start scouting out the ingredients and do the mandatory prep work to whip out another big batch!

I finally got all the ingredients together and will be making a 10 pound batch very soon. I'm going to stuff it into a 4 7/8" red bologna casing that I got from The Sausage Maker. Hope mine come out looking as good as yours.

hoity toit · Nov 17, 2015

Bassman said:
I finally got all the ingredients together and will be making a 10 pound batch very soon. I'm going to stuff it into a 4 7/8" red bologna casing that I got from The Sausage Maker. Hope mine come out looking as good as yours.

I got me some of the casings too, Im gonna try as well.

vargard · May 12, 2018

I have made this 3 times for the past year. And it´s just getting better. Thanks for a great recipe!
It was easier for me to make a springform than to buy the casing. The size is Ø4" and 10" long.

da-stinger · Jul 21, 2020

Followed the ratios given but used shoulder and belly. Omitted the beef and had good result, likely also had a higher fat content than what the OP had. I had seen on other recipes I reviewed that some people had problems with a grey color so decided to let the cure work over night. Ended up with a very pleasing result. Could have paid more attention to getting the air bubbles out - one of the holes is from the temp probe, but really happy with the taste and texture. Used 146mm fibrous casing - but would rec: put a netting around it to help with extraction from the water bath. I double bagged it with 2 casings to prevent water intrusion from the probe, but one failed removing it from the water. Thanks for the inspiration and confidence to jump in and try this. I need projects in these unusual times...

mike333h · Jul 28, 2020

Thank you so much for the detailed recipe. The process/pics and the recipe is top notch!

Mortadella: 'Fancy' Italian Bologna

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