Featured My First Mortadella

[rgreenberg2000]

....that I've made, not that I've eaten! :)

I kept this one pretty simple, and used Marianski's Mortadella di Bologna as my base recipe. Things I changed:

• Did not emulsify (was very curious how close I would get with a triple grind)
• Did not use pistachios (I'm just not a fan of them in my sausage!)
• Did not cube my fat to stud the mince
• Stuffed in some summer sausage casings I had and smoked them to 155 degrees

The result was delicious! I think there are some tweaks that I'd like to make to the spices (definitely more peppercorns), and I will cube the fat next time.

Anyone out there who has used this same recipe, and have any thoughts on changes that you have/will made/make?

Thanks!

Rich

 

[indaswamp]

Very nice mortadella- especially for your first try. Great job. Congrats on making the carousel.

 

[chopsaw]

Looks good . One of my favorites for sure .
I've done that one , and several of the other " Mortadella from Marianski . They're all good .

I will cube the fat next time.

Anyone out there who has used this same recipe, and have any thoughts on changes that you have/will made/make?

I did them pretty much as is . I use the Deutsch Mortadella as a base for pickle loaf and olive loaf . I really like the flavor of that one .

If you're going to cube the fat next time , make sure to size it to the diameter of the sausage .
I got mine on the big side . Was going to use 5" casings and changed to 3" , and should have recut the fat smaller . It was fine , just the look was off a bit .
Picture is kind of washed out .

I dust the inclusions with potato starch or milk powder before adding .
This is more what the color was like .