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Classic Italian Mortadella | Celebrate Sausage S03E22
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Classic Italian Mortadella | Celebrate Sausage S03E22

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Today we are making the classic Italian Mortadella.

Be sure to check out Kotai Knives and their beautiful selections here: https://tinyurl.com/5ypnfjp7 (for 15% off use discount code – 2guys )

You can find a printable recipe here: https://twoguysandacooler.com/classic-italian-mortadella/

Visit the Sausage Maker for all your sausage making supplies: https://tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase

If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: https://tinyurl.com/2p8jwy4k

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►OUTDOOR COOKERS
Smokin-It Bella’s Cold Smoke Generator: https://amzn.to/2UVTsX9
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Kamado Ceramic Grill: https://www.grillagrills.pxf.io/kjrkWx

►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: https://tinyurl.com/5ypnfjp7 (for 15% off use discount code – 2guys )
Thermapen Mk4 (meat thermometer) – https://tinyurl.com/y224z7ke
Ph Meter by Apera Instruments: https://amzn.to/2A04Gll
Sausage Stuffers: https://tinyurl.com/56hhauzh
Meat Grinder: https://tinyurl.com/59cmk5d6
Meat Mixer: https://tinyurl.com/yc8hrkt9
Meat Slicer: https://amzn.to/31XV19q
Stuffing Horn Cleaner: https://tinyurl.com/3atajmzf
Small accurate Scale for spices: https://tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): https://tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: https://amzn.to/2WUALpO
Drying rack and tray: https://amzn.to/3LDhgHX
Custom Cutting Board: https://tinyurl.com/3ez3ww7f
Butcher Twine & Dispenser: https://amzn.to/35QFhIa
InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 https://amzn.to/2TDvChj
Cool Mist Humidifier: https://amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: https://amzn.to/3v55Tz1
Iodophor sanitizer: https://amzn.to/2Q9jFBM

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Eric

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33 Comments

  2. Steve Henry

    If you want to add pistachios and olives, will the recipe specify amounts?
    Looks great, love to give this a try!

  5. Smoky Ribs BBQ

    This is going down as one of my top favorite videos from you. If I wanted to not use wine at all, would I simply use semi frozen water instead? I've got to do this but not sure if I want to taste wine in it. However my wife would haha.

  6. james wakk

    Loved the video, one thing though you can't combine Japanese sharpness with western robustness. It's not the steel it's the angle of the edge.

  8. MadPick

    Does anyone else start to feel a little stressed on Sunday afternoons, knowing that the end of the beautiful weekend is approaching?
    That's kind of how I feel right now, on October 22, knowing that the end of the month is coming! 🙂

  10. McGie Homestead Adventures

    Absolutely amazing! Look perfect!
    Today I’m making your Catalan Butiffara, your potato sausage, and a jalapeño cheddar sausage! Taking a break now to watch this and get more inspiration!!! Thanks Eric!!!

  13. David Ens

    great video as to be expected from the master of most things meaty …lol see you next time

  17. J F

    Looks lovely 😍 I have made many of those, usually with pistachio in as well as that is how I have always had Mortadella, but I have never known about the corn starch trick, which I will try next time, so thanks for that. I also do my own version that has no fat cubes or pistachio but a fair amount of minced garlic instead. There are so many different versions, and names, but they are all really great for cold cuts for sandwiched 😋

  18. Leah Tiferet Rabinovitz

    nice, still havent found the perfect easy way to do it at home, i've used my magimix, but it cant handle more than a pound maybe a drop more, and i dont like doing too many batches as the magmix heats up quickly and cant handle it

  19. UKHazzie

    If you were to use pistachios do you add them whole or diced or crushed? I have never tried it with pistachios so do not know the texture with them in.

  21. M

    Thank you so much for sharing your knowledge and experience! Very grateful!!!

  24. Andrew BS

    Wow, just incredible

    Had no idea of the labour involved in making the delicious mortadella. Gives me a whole new appreciation for its smooth silky texture and amazing taste

  30. David L

    You could try "Doktorskaya" – same principle, different spices and beef is part of it. Me personally, having access to both, I prefer "Doktorskaya" even if it has no Italian sound and feel around it. And since you half-freeze the meat anyway I wonder why you don't do it before you cut it? – it is much easier to cut this way.

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