Homemade Mortadella: Italy's Savory Sausage

This savory sausage is a favorite from the first bite! Mortadella is a cooked, spiced sausage originally from Italy. These pot-bellied barrels cannot be confused with anything: they became the analogue of amateur sausage in the USSR. Juiciness, rich taste, high meat content — more than 97%! You can add all kinds of spices: myrtle berries, nutmeg, hot pepper, olives, pistachios, garlic. A very tasty variation of mortadella that you can make at home!
cook time: 6h
Noah Merrick
Homemade Mortadella: Italy's Savory Sausage

Nutrition Facts (per serving)

188
Calories
13g
Fat
2g
Carbs
15g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Salt 1 tsp
Ground black pepper to taste
Eggs 1 pc
Olives (green) 2 tbsp
Beef 200 g
Pork 300 g
Paprika to taste
bell pepper 0.5 pc
Ground red pepper to taste

Recipe instructions

Step 1

Step 1
Roll 200 gr. beef and 200 gr. pork through a meat grinder. Salt, pepper, mix, beat vigorously.

Step 2

Step 2
Finely chop the remaining 100 grams. pork, add garlic, passed through a garlic press, stir into the meat. Add the beaten egg and mix.

Step 3

Step 3
Cut the vegetables: olives into slices, peppers into small cubes. Stir into meat.

Step 4

Step 4
Cover the container with the minced meat with film and put it in the refrigerator for 3-4 hours.

Step 5

Step 5
Place half of the chilled meat on cling film and shape into an oblong shape. Wrap the workpiece tightly in several layers with film so that the future mortadella does not fall apart when slicing. Do the same with the second part of the minced meat.

Step 6

Step 6
Cook mortadella for 1.5 hours over medium heat.

Step 7

Step 7
Cool the sausage, remove the film and roll in ground red pepper or paprika. Shelf life 2 weeks in the refrigerator. Bon appetit!

Additional rubrics

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