Homemade Italian Mortadella: A Step-By-Step Recipe Guide

Ingredients

  • 5 pounds of pork shoulder
  • 1/2 pound of pork back fat
  • 1 cup of crushed ice
  • 1/2 cup of nonfat dry milk powder
  • 1/4 cup of kosher salt
  • 1 tablespoon of pink curing salt
  • 1/2 cup of white wine
  • 2 cloves of garlic
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of ground white pepper
  • 1/4 teaspoon of ground mace
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground allspice
  • 1/2 cup of diced lardo or fatback
  • 1/2 cup of pistachios

Steps and instructions

  1. Prepare your meat grinder and sausage stuffer. Clean them thoroughly and keep them cold.
  2. Cut the pork shoulder and pork back fat into small pieces that can fit into your grinder.
  3. Grind the pork shoulder and pork back fat in a meat grinder.
  4. In a large bowl, combine the ground pork, crushed ice, nonfat dry milk powder, kosher salt, and pink curing salt.
  5. Add the white wine, garlic, ground coriander, ground white pepper, ground mace, ground nutmeg, and ground allspice into the mixture. Mix until well combined.
  6. Grind the mixture again until it becomes a fine paste.
  7. Add in the diced lardo or fatback and pistachios into the meat paste. Mix them thoroughly.
  8. Stuff the mixture into a large sausage casing. Make sure to fill the casing evenly and avoid any air pockets.
  9. Tie off the ends of the casing and prick any visible air bubbles with a sausage pricker or a sterilized needle.
  10. Hang the stuffed sausage in a cool place to dry for a couple of days.
  11. Cook the sausage in a water bath at 170 degrees Fahrenheit until the internal temperature reaches 155 degrees Fahrenheit.
  12. Cool the cooked sausage quickly in an ice bath to prevent it from cooking further.
  13. Store the cooked sausage in the refrigerator overnight before slicing and serving.

Tools for making

  • Meat grinder - A machine used to grind the pork shoulder and pork back fat into a fine texture.
  • Sausage stuffer - A device that helps in stuffing the ground meat mixture into sausage casings.
  • Large bowl - A container to mix and combine the ground pork with other ingredients.
  • Sausage pricker - A tool used to prick any visible air bubbles in the sausage casing to prevent them from bursting during cooking.
  • Sausage casings - Casings made from natural or synthetic materials used to enclose the meat mixture and shape the sausages.
  • Sausage pricker - A tool used to prick any visible air bubbles in the sausage casing to prevent them from bursting during cooking.
  • Sausage casings - Casings made from natural or synthetic materials used to enclose the meat mixture and shape the sausages.
  • Sausage pricker - A tool used to prick any visible air bubbles in the sausage casing to prevent them from bursting during cooking.
  • Sausage casings - Casings made from natural or synthetic materials used to enclose the meat mixture and shape the sausages.
  • Sausage pricker - A tool used to prick any visible air bubbles in the sausage casing to prevent them from bursting during cooking.
  • Sausage casings - Casings made from natural or synthetic materials used to enclose the meat mixture and shape the sausages.
  • Sausage pricker - A tool used to prick any visible air bubbles in the sausage casing to prevent them from bursting during cooking.
  • Sausage casings - Casings made from natural or synthetic materials used to enclose the meat mixture and shape the sausages.
  • Sausage pricker - A tool used to prick any visible air bubbles in the sausage casing to prevent them from bursting during cooking.
  • Sausage casings - Casings made from natural or synthetic materials used to enclose the meat mixture and shape the sausages.
  • Sausage pricker - A tool used to prick any visible air bubbles in the sausage casing to prevent them from bursting during cooking.
  • Sausage casings - Casings made from natural or synthetic materials used to enclose the meat mixture and shape the sausages.

Recipe variations

  • Use different types of meat such as beef or veal instead of pork.
  • Add different spices and herbs like fennel seeds, crushed red pepper flakes, or parsley for additional flavor.
  • Experiment with different types of nuts like almonds or walnuts instead of pistachios.
  • Include other ingredients such as diced cheese, sun-dried tomatoes, or olives to add a unique twist.
  • Try smoking the mortadella for a smoky flavor by using a smoker or adding liquid smoke to the recipe.
  • Make a spicy version by adding chili powder, paprika, or cayenne pepper to the meat mixture.
  • Create a vegetarian or vegan mortadella by using plant-based protein substitutes like tofu or seitan.
  • Explore different casing options like natural casings, collagen casings, or even using plastic wrap to shape the mortadella.
  • Experiment with different cooking methods such as grilling or baking the mortadella instead of using a water bath.
  • Create mini mortadella bites by shaping the mixture into smaller sizes and serving them as appetizers or in sandwiches.

Recipe overview

This recipe guides you through the process of making homemade Mortadella, a traditional Italian sausage known for its delicate flavor and soft, smooth texture. Mortadella is a slow-cooked sausage made from finely ground pork, studded with cubes of pork fat and pistachios. The process of making Mortadella at home is a labor of love and requires some special equipment like a meat grinder and sausage stuffer. However, the result is incredibly rewarding. You'll get a delicious, gourmet sausage that is perfect for sandwiches, charcuterie boards, or just enjoying on its own. By following these detailed steps, you'll achieve an authentic Mortadella that you can proudly share with family and friends.

Common questions

  1. Can I use a different type of meat instead of pork shoulder? Yes, you can use other cuts of pork such as pork loin or a combination of different pork cuts. However, keep in mind that the texture and flavor may vary.
  2. Can I substitute the pork back fat with another type of fat? If you cannot find pork back fat, you can use beef fat or even duck fat as a substitute.
  3. Do I really need to use pink curing salt? Pink curing salt, also known as Prague powder or InstaCure, is essential for preserving the color and inhibiting bacterial growth in cured meats like mortadella. It is recommended to use it for food safety purposes.
  4. How long should I hang the mortadella to dry? It is ideal to hang the stuffed mortadella in a cool, well-ventilated place for 2-3 days. This allows the flavors to develop and the sausage to dry slightly.
  5. Can I skip the step of cooking the mortadella in a water bath? Cooking the mortadella in a water bath ensures that it is fully cooked and safe to consume. Skipping this step may result in an undercooked sausage.
  6. Can I freeze the mortadella for later use? Yes, you can freeze mortadella. It's best to slice it and then wrap the slices tightly in plastic wrap or place them in a freezer-safe container before freezing.
  7. How long does mortadella last in the refrigerator? Properly stored, mortadella can last for about 1-2 weeks in the refrigerator.

Serving dishes and utensils

  • Meat Grinder - A tool used to grind the pork shoulder and pork back fat into a fine paste.
  • Sausage Stuffer - An accessory used to stuff the meat paste into sausage casings.
  • Sausage Pricker - A utensil used to prick any visible air bubbles in the stuffed sausage casing.
  • Large Bowl - A container used to combine and mix the ingredients.
  • Sausage Casing - A long, tubular membrane used to hold the meat mixture while it is being stuffed and cooked.
  • Sausage Casings - Small pieces of string or twine used to tie off the ends of the sausage casing.
  • Meat Slicer - A device used to slice the cooked mortadella into thin, even slices.
  • Refrigerator - A necessary appliance for storing the cooked mortadella before serving.
  • Ice Bath - A container filled with ice and water used to cool down the cooked sausage quickly.

Origin stories

Mortadella originates from Bologna, Italy, a region known for its rich gastronomic tradition. The name itself, "Mortadella," is derived from the Latin words "murtatum," which means "mortar," hinting at the finely ground nature of the meat, and "dola," which is a reference to the pork. History has it that this delicacy dates back to the Roman times, where they used a mortar and pestle to grind the pork and fat into a fine paste, spicing it up with myrtle berries and pepper. With its distinctive aroma and unique blend of flavors, Mortadella became a staple in Italian cuisine and a symbol of the city of Bologna. Over centuries, it has traveled far beyond the Italian borders, earning a special place in many global cuisines. But, no matter where it is enjoyed, a slice of Mortadella always carries with it a piece of history from the heart of Bologna.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.