Mortadella

[JC in GB]

I have had a hankering for some mortadella and I wanted to make it myself.

Have any forum members done mortadella? Do you prefer natural beef bung or a textile casing?

Do you also have a preferred recipe? I have found a few mortadella recipes and am just wondering what is the most common or popular?

Thanks,

JC

 

[HalfSmoked]

Looks interesting. looks like onion olive and pepper corns. What meat?

Warren

 

[Steve H]

Love Mortadella, I have some in the fridge. I never made it though. I'll be watching this thread.

 

[Steve H]

Looks interesting. looks like onion olive and pepper corns. What meat?

Warren

Mortadella is pork with pieces of fat and pistachios in it. It is great on a hard roll with olive relish.

 

[HalfSmoked]

Thanks Steve do you have a recipe JC is looking for one.

Warren

 

[Steve H]

No, I don't. I'm hoping someone does.

 

[JC in GB]

Looks interesting. looks like onion olive and pepper corns. What meat?

Warren

Pork beef and back fat with pistachios and peppercorns....

 

[JC in GB]

Mortadella is pork with pieces of fat and pistachios in it. It is great on a hard roll with olive relish.

I want to have it as part of an anti pasto tray...

 

[Steve H]

I want to have it as part of an anti pasto tray...

That works well with anti pasto. Let me know if you find a recipe for it.

 

[zwiller]

Bologna is cheap and disgusting but yet mortadella is gourmet.

I do not have a recipe but found this: https://wedlinydomowe.pl/en/viewtopic.php?t=5512

I could be wrong but I think you want a plastic casing/waterproof as is not smoked but bathed or SV. I will say after making some weisswurst that this type of sausage is not as hard as you think it is to make.

 

[motocrash]

JC, Google "Len Poli Mortadella" The recipe and product looks good.

 

[HalfSmoked]

Thanks for the likes JC in Gb they are appreciated.

Warren

 

[chopsaw]

I look at the recipes a lot , but have not tried it yet . Poli has 3 different formulas and Marianski has a couple as well . I love the stuff . There are some threads on here . I think crazy buzzard made some . The search engine here makes me crazy .

 

[chef jimmyj]

Good Luck, Mortadella is great!
Back in NJ, most towns had an Italian Deli, so Prosciutto, Coppa, and Mortadella was easy to find. Been almost 5 years since we moved to the Sticks in PA.
Cheapo Wonderbar Bologna is hit or miss out here. But, hey there's no Traffic...JJ

 

[motocrash]

The search engine here makes me crazy .

 

[chopsaw]

Found it . Seems you have to spell the guys name right . Hat did the trick .

Bierschinken, mortadella, mettwurst, and more

I'm going to try some things that are different for me this weekend. Bierschinken, mortadella, and mettwurst are 3 sausages I like to eat, but have never attempted to make. Also going to try a breasola in a Umai bag. Should be a fun and interesting weekend for sure! What ever meats are left...

www.smokingmeatforums.com

 

[dernektambura]

Pistachio part doesn't make sense... Italians don't mix nuts and meat... it could be something else...

 

[chopsaw]

Pistachio part doesn't make sense.

It's made with and without pistachios . Good stuff .

 

[dernektambura]

It's just that pistachios are not part of Italian food, that is why I'm asking...

 

[BGKYSmoker]

Mortadella di Bologna – Italian Style Mortadella
U.S.
4 lb.
1⁄2 lb. 1⁄2 lb. 41⁄2 tsp. 1 tsp. 23⁄4 tsp. 11⁄2 tsp.
3⁄4 tsp. 1 tsp.
3⁄4 tsp. 1 tsp.
3⁄4 tsp. 1⁄4 tsp. 1⁄4 tsp. 1/8 tsp.
1⁄2 cup 1⁄2 cup
5.5 lb.
Ingredient Metric

pork, shoulder pork fat, ground pork fat, cubed Salt
Cure #1
Coriander
Pepper, black whole Garlic
Pepper. white
Anise
Mace
Nutmeg
Caraway
Cinnamon
Clove
Water, iced
Pistachio, whole (opt.)