Mortadella is a type of Italian sausage made from ground pork, pork fat, and various spices, including black pepper and nutmeg. The mixture is then stuffed into a large casing and cooked by steaming or baking. It is typically sliced thin and served as a cold cut, often on sandwiches or charcuterie boards.:
- 2 lb ground pork
- 1 lb pork fat
- 2 tsp black pepper
- 1 tsp nutmeg
- 1 tsp salt
- 2 cloves garlic (minced)
- 1/2 cup white wine
- Hog casing
- In a large mixing bowl, combine ground pork, pork fat, black pepper, nutmeg, salt, garlic, and white wine. Mix well until evenly combined.
- Stuff the mixture into the hog casing, removing any air pockets.
- Steam or bake the mortadella for about 2 hours at 350°F or until the internal temperature reaches 160°F.
- Allow the mortadella to cool completely before slicing and serving.
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