mortadella di Bologna fatta in casa

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey reduces fat content while still providing a meaty texture.

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat is lower in calories and can still add richness.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: water with lemon juice

Apple cider vinegar adds acidity without alcohol.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats at a lower cost.

Cut pork shoulder and pork fat into small cubes.

Mix salt, black pepper, coriander seeds, nutmeg, and sugar in a bowl.

Add garlic and white wine to the spice mixture and combine well.

In a large bowl, combine the pork cubes with the spice mixture and mix thoroughly.

Chill the mixture in the refrigerator for 1 hour to firm up.

Pass the mixture through a meat grinder until finely ground.

Add ice water to the ground meat and mix until emulsified.

Stuff the casings with the meat mixture, ensuring no air pockets remain.

Tie the ends of the casings securely and prick with a needle to release air.

Hang the sausages in a cool, dry place for 24 hours to cure.

Smoke the sausages at low temperature (around 70°C) for 2-3 hours.

Cool the mortadella in ice water for 30 minutes before refrigerating.

Cooking Techniques

Spice Level:

Allergens