Bologna sausage - a detailed step-by-step photo recipe for making a meat delicacy at home. Italian Sausage (Mortadella) Origin and History of Bologna Sausage Mortadella

Another type of salami is pepperoni, a spicy type of sausage. It is also made from pork and is a popular ingredient for sandwiches. In Italy, salami can be bought at a price of 10-11 € per kilogram.. Notable manufacturers are Negroni Groupe and Salumeo.

Ventrychina

This is a fairly popular sausage in Italy. Her homeland is the region of Abruzzo. Ventricina is made from pork and lard with salt and spices. As spices, fennel, rosemary, pepper (sweet and hot), sometimes garlic and orange peel. There are two main types - Vasto and Teramo.

Ventrichina Vasto contains 20-30% fat. All ingredients are not ground into minced meat, but cut into cubes. Then pieces of meat and fat are rolled in spices and filled with them. Sausage ripens within 120 days. The finished product has a piquant, spicy flavor and uneven red color.

The fat content of Ventricina Teramo sausage is much higher - 50-60%. It also includes offal, and all the ingredients are passed through a meat grinder. The delicacy is eaten spread on bread and used to make meat sauces.

Both types of sausage are named after the localities where they are produced. Traditionally, porcine bladder has been used as the ventricina casing, but modern manufacturers can also use an artificial casing. Ventricina is made by Portalupi, Villani SpA, Alto Concetto and other manufacturers. You can buy sausage in Italy at a price of 18 to 32 € per kg.

Kotekino

The composition of this Italian sausage includes pork neck, parts of the head, meat, lard, pieces of skin and cracklings. All ingredients are finely ground and seasoned with salt, pepper and spices. Sausage goes on sale in a raw, slightly dried form. Demand for it increases on the eve of the New Year, since one of traditional dishes on the New Year's tables inhabitants of Italy is kotekino with lentils.

Sausage must be cooked before use. Basically, it is baked or boiled over low heat, after piercing the shell in several places. On the cut finished product It is pink, almost red. You can buy kotekino in Italy at a price of 16 to 30 € per kg. One of the most famous sausage manufacturers is Antica Ardenga Srl.

salsiccia

These fatty sausages are made in many regions of Italy. And in each of the areas, production and recipes have features. In some areas, pork is used as the main ingredient - for this they take the dorsal or femoral part. In other areas, salsiccia can be made with turkey, lamb or beef, as well as with the addition of offal. The shell is used natural or artificial.

The ingredients are not crushed too finely. A mixture of herbs, fennel seeds, salt and pepper (allspice, bitter and paprika) are added to the prepared minced meat. Spices may also vary by region. In some Italian regions, coriander is added to these sausages, in others - garlic, in others - a little fortified wine and even cheese. The sausage has a small diameter and a ring shape.

Salsiccia is also prepared in different ways. Some varieties are dried for two months, like Salsiccia Stagionata (its price is from 16 to 29 € per kg). Others are sold raw, like Salsiccia Fresca (it costs 13–15 €). These sausages can be baked or fried at home. Dried salsiccia is added to stews or used as a pizza topping. Among the manufacturers it is worth noting Salumeo and Casa Montorsi.

Where to taste and buy sausage in Rome

The list of popular types of Italian sausages is not exhaustive. In a sunny country, many varieties are produced, among which there are many raw-smoked, dry-cured and smoked. Local producers honor traditions, so the taste of some products has changed little since the Middle Ages, when they were served on the tables of the Italian nobility.

You can buy the best varieties of sausages in Italy in the Volpetti store in Rome (Via Marmorata, 47). The fantastic assortment of this gastronomic shop is able to amaze the most sophisticated gourmets. Each customer will be helped to make a choice here, and tourists who buy delicious souvenirs before returning home will pack sausages in vacuum packaging.

Another great place in Rome to buy authentic Italian delicacies– Antica Salumeria (Piazza della Rotonda 4/00186). The shop at this restaurant offers several hundred varieties of sausages, cheeses, cured meats and wines. Here you can buy and taste local products. Large plate with different types delicacies will cost 15 €.

Today, you will not surprise anyone with boiled sausage. She has long moved from the category of delicacies to the orderly rows of everyday products. But, if the domestic consumer increasingly associates industrial sausages with toilet paper, then the Italians speak of their Mortadella with their heads held high. Born in (Bologna), she has become a symbol of this city and a model for the quality of meat products. Mortadella Bologna is a well-deserved owner.

Probably, mortadella was first born in the 1st century in the territory between the regions (Emilia-Romagna) and (Lazio). But over time, this meat product went into oblivion and reappeared only in the 16th century in the city of Bologna.

It is used in minced meat for making tortellini, stews, sauces, pies and salads. It acts as a component of soups, omelettes and meat rolls. Pairs well with sparkling wines and champagne.

Calorie content and benefits

Mortadella is a much less high-calorie product than it seems at first glance. 100 g of the product contains only 288 kcal which are made up of:

• Proteins 15.7 g;
• Fats 25.0 g;
• Carbohydrates 0 g

But despite relatively low calorie, the product has a fairly high content of fat and cholesterol (60-70 mg). In addition, the distribution of the proportion of fatty acids outweighs in the direction of saturated. These aspects make mortadella not entirely suitable for the diet of people suffering from high cholesterol or overweight.

Sausage is also rich in sodium found in table salt. Its excessive presence in the diet in the long term can lead to the development of hypertension.

The proteins that make up mortadella have a high biological value. Their amino acid set mainly includes glutamic and aspartic acids, leucine and lysine. The last two are included in the list of essential amino acids that enter the human body only with food.

Mortadella has a high mineral content, especially iron, phosphorus and zinc. Therefore, it can be considered an ideal food for people who perform physical activity and need to consume “correct energy”. Vitamins B1, B2 and niacin are another undoubted plus of the product. They are directly involved in the regulation of metabolism.

From the above, we can conclude that the use of mortadella can be more systematic than constant. The average serving of sausage for a healthy person leading an active lifestyle should not exceed 60-80 g. For athletes with heavy physical exertion, it is allowed to eat more mortadella in one meal.

Price for 1 kg

The cost of mortadella in Italy directly depends on the variety and manufacturer. The most valuable sausage from Bologna with the IGP quality mark can be bought within 12-25 Euro per 1 kg.

In Moscow, the cost of Italian mortadella varies from 1000 to 2200 rubles per 1 kg.

Now, after reading this article, do you understand the significant differences between mortadella and domestic sausages? If so, then you definitely need to go to the republic for a tasting of fragrant Bologna. Live briskly, hurry to love, take care of your loved ones and remember: “They don’t go to Italy with their Doctor’s!”

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1427

There is in Italy the city of Bologna, founded in 510 BC. e. - the culinary capital of the country. Behind the eyes, Bologna is called "fat". If you look at the windows of grocery stores, filled to the brim with cheeses and sausages, it immediately becomes clear why. Some names of sausages are worth something. See for yourself - kotekino (boiled pork sausage), tampone (larded pork leg), pancetta ( pork belly), cappello del prete oder cappelletto (boiled pork sausage). Bolognese sauce was born here, some types of pasta, but the biggest celebrity is sausage - mortadella.

real Italian mortadella- a real child and pride of Bologna, so outside the city it is even called "bologna". It is certainly one of the most famous Italian delicacies. Currently, it is produced not only in the provinces of Parma and Bologna, but also in many other regions.

Mortadella has been made for at least five hundred years, and its recipe may have its roots in ancient Rome. The favorite sausage of the Romans was called farcimen mirtatum. They were seasoned with myrtle berries and prepared using a pestle and mortar. The name mortadella comes from the Latin words mirtatum (myrtle) and mortario (mortar), and the sausage recipe remained unchanged until the Middle Ages.
Mortadella has the status of a product whose origin is controlled - a sausage called mortadella can only be produced in certain northern regions of Italy.
Today, the cooking method and ingredients are slightly different, as Italian Cuisine, like many others, has evolved over several centuries.

Mortadella is made from minced pork and lard, which results in a characteristic spotted texture. minced pork often mixed with other types of meat: beef, veal, horse meat. Sometimes offal, cracklings are added to minced meat. Garlic, peppercorns, wine, pistachios are used as spices in the manufacture of mortadella. All this is then stuffed into a beef or pork casing, depending on the intended size of the sausage, and cooked, depending on its mass. After cooking, mortadella is left in a cool place to stabilize the sausage and give it firmness.

A mandatory requirement for the classic Bolognese mortadella is the presence of dry myrtle berries as the main seasoning. Each manufacturer has their own recipe. In order for the final product to be called mortadella di Bologna, it must meet certain criteria, for example: the ratio of pork and fat must be seven to three. The texture of the sausage should be dense, with pieces of bacon evenly distributed in each slice. These characteristic pieces should be tightly surrounded by the sausage mass and should not separate during cutting. A real mortadella is a dense, pink sausage with white pieces of lard. It should be slightly spicy, but its taste should be softened by lard, and a characteristic aroma should be present. A loaf of mortadella sausage can weigh from half a kilogram to two centners.

Serving and storing mortadella

Mortadella can be bought in almost all butcher shops in Bologna. In the same place, on the spot, you can ask the butcher to cut mrrtadella, he knows a lot about this.
As with other types of Italian sausages, the thinner the piece, the better. Thin pieces of mortadella are more pleasant, and allow you to feel subtle notes in the taste of meat and spices. Thin slices also allow you to feel the unique flavor of this sausage more strongly, however, mortadella can also be served sliced small cubes like ham. Mortadella is served warm room temperature, Italians believe that this is the only way to feel the taste and aroma of thin slices. And when using, they adhere to one principle - cut very thinly, eat very quickly!

Mortadella is a very versatile dish that can be used in all kinds of meals - from appetizers to main courses. Filed with walnuts, cheeses and sour berries, or as a base for delicious pasta, mortadella can be a great ingredient for a variety of appetizers. Mortadella is also good with eggs, as an ingredient in an Italian omelet known as frittata. As for pasta dishes, mortadella is a wonderful filling in another masterpiece from Bologna, tortellini. However, true lovers of this famous sausage often just cut it and serve it with good bread And light fruity red wine.

The popularity of mortadella

Mortadella is very popular in Spain and Portugal, where it is served with peppers and olives, but sausage is especially loved in sandwiches.
Mortadella is also very popular in Argentina, Peru, Brazil, Ecuador, Chile and Uruguay, thanks to Italian immigrants who settled in these countries in the early 20th century.

This is interesting!

Perhaps it is difficult to find another such place in Sao Paulo, where you can see such an insane variety of exotic fruits from different parts of the globe. In addition, not just to see, but also to try. Furthermore! You will have to try many fruits! Because it is categorically impossible to pass by compassionate sellers, so that you are not treated to something. As soon as you gape at the counter for a second, looking at some exotic fruit, the seller is already cutting the fruit and, praising, shoves it into your hands. You can't refuse at all! After all, everything ends with a reproachful look and the phrase: “Do you want to offend me?”. Even if before that you were generously stuffed at a nearby counter, the phrase “No, thanks!” will not fail under any sauce.

This can go on indefinitely:

Thanks, I've already been treated!

“But I haven’t treated you yet, you definitely haven’t tried this.”

- Dont need it, thanks.

"You don't want to offend me, do you?"

And after two meters everything repeats over again ...

Italian sausage mortadella in recipes

Italian sausage (mortadella): composition, calories and nutritional value per 100 g

general information
Water 71.6 g
Energy value 149 kcal
Energy 622 kJ
Proteins 16.13 g
Fat 8.42 g
Inorganic substances 1.75 g
Carbohydrates 2.1 g
Minerals
Calcium, Ca 25 mg
Iron, Fe 1.19 mg
Magnesium, Mg 12 mg
Phosphorus, P 103 mg
Potassium, K 194 mg
Sodium, Na 570 mg
Zinc, Zn 1.52 mg
Copper, Cu 0.04 mg
Manganese, Mn 0.007 mg
Selenium, Se 10.8 mcg
vitamins
Vitamin C 0.2 mg
Thiamine 0.172 mg
Riboflavin 0.125 mg
Nicotinic acid 1.736 mg
Pantothenic acid 0.277 mg
Vitamin B-6 0.187 mg
Folate, 4 mcg total
Folic acid, food 4 mcg
Folic acid, DFE 4 mcg
Vitamin B-12 1.04 mcg
Vitamin A, IU 2 IU
Lipids
Fatty acids, saturated 3.257 g
4:0 0.001 g
10:0 0.024 g
12:0 0.017 g
14:0 0.22 g
16:0 1.986 g
18:0 1.009 g
Fatty acids, monounsaturated 3.629 g
16:1 undifferentiated 0.371 g
18:1 undifferentiated 3.233 g
20:1 0.025 g
Fatty acids, polyunsaturated 0.493 g
18:2 undifferentiated 0.376 g
18:3 undifferentiated 0.095 g
20:4 undifferentiated 0.023 g
Cholesterol 30 mg
Amino acids
Tryptophan 0.111 g
Threonine 0.417 g
Isoleucine 0.438 g
Leucine 0.76 g
Lysine 0.802 g
Methionine 0.242 g
Cystine 0.109 g
Phenylalanine 0.377 g
Tyrosine 0.329 g
Valine 0.489 g
Arginine 0.576 g
Histidine 0.333 g
Alanine 0.544 g
Aspartic acid 0.851 g
Glutamic acid 1.47 g
Glycine 0.482 g
Proline 0.449 g
Serine 0.382 g

Composition and technology

In order not to make a mistake in choosing a product, you need to know for sure that its quality is controlled by law. The clearest example of this is Mortadella Bologna. The sausage is already so associated with its homeland that, both in Italy and abroad, it is simply called "Bologna".

Mortadella consists of a mixture of meat, lard, salt and pepper. The shell may be natural or synthetic. The law allows the use of pistachios, sugar (not more than 0.5% by weight of the product), sodium or potassium nitrates, ascorbic acid and monosodium glutamate. And, if the last component causes burning disputes, then the use of nitrates is caused by the tastes of the consumers themselves. A "clean" meat product is pink-grey in color and darkens over time, which is not popular with customers.

To obtain sausage, the meat is separated from the skin and fat and ground to a paste. Salo is cut into small cubes and mixed with minced meat, salt and pepper. The resulting mixture is filled into the shell and sent to dry air ovens. The heat treatment time depends on the size of the product and lasts from several hours to several days, but, in any case, the temperature in the center of the product should be 70 degrees. After cooking, the sausage is cooled to at least 10 degrees.

The finished mortadella has an oval or cylindrical shape. The consistency is compact, not elastic. The cut surface is pink, velvety, pearl-white blotches of adipose tissue (about 15%) are clearly visible, evenly distributed in the meat. The aroma is bright, meaty, the taste is delicate, without smoking impurities.

On the shelves there are both whole loaves of sausage, sold by weight, and already cut slices in vacuum packaging. The latter option meets the requirements of the modern consumer as much as possible: convenience and speed.

Interestingly, not all varieties of mortadella are prepared in this way. Some of them are not even boiled sausages and are more like (Mortadella della val d'Ossola, Mortadella di Amatrice, Mortadella di Camaiore, Mortadella di Campotosto). Another unusual meat product is Mortadella di fegato. This is a product made from raw liver, which does not undergo heat treatment, but is cured for 4-5 months.

In Russia and on the territory of the post-Soviet space, the Doktorskaya sausage is an analogue of mortadella.

However, this product is usually made from a mixture of beef and pork and does not contain pieces of lard. Coriander and nutmeg are used as spices for it. In addition, the Russian product is supplemented with eggs and milk. Italians believe that such components interrupt the taste of meat.

Steps

First of all, rinse the pork and beef well, then dry the meat with napkins and place in one common container. If necessary, remove unnecessary parts from the meat ingredients.

Now prepare all the necessary spices and red wine. Add these ingredients to the resulting meat mixture, then mix everything thoroughly and be sure to taste it so that, if necessary, the minced meat can be salted or peppered.

At this point, remove your blender or food processor to grind the dried mushrooms until you get a mushroom powder. When the ingredients are ground, add them to the pork and beef spice mixture.

Thoroughly knead the minced meat, and then add the pistachios peeled from the husk and fresh lard cut into small cubes.

Mix the resulting mass again and proceed to the formation of sausages. To do this, prepare the shell by pulling it on a special meat grinder device. It is not necessary to fill the stuffing too tightly, as the sausage may burst during the baking process. You can also fill the shell with a mixture with an ordinary culinary syringe, but this process takes many times more time and effort.

Be sure to tie the edges of the formed bologna sausages with a dense culinary thread, and pierce the delicacy itself with a needle in several places. The last manipulation will also prevent the sausage casing from bursting during baking. Put the meat products on a dry baking sheet, fill everything with water as much as possible and send it to the oven. Sausages should be baked for two to three hours at a temperature of ninety degrees. From time to time, the delicacy needs to be turned over.

When the meat product is ready, put it in a suitable dish for cooling, and after cooling the sausages, place in the refrigerator to cool. The next day, cut the homemade delicacy into circles, put on a plate and serve. Mustard, ketchup and mayonnaise can be used as a sauce for baked meat products. An exquisite bologna sausage made from beef and pork at home is ready.

Bon Appetit!

Calorie content and benefits

Mortadella is a much less high-calorie product than it seems at first glance. 100 g of the product contains only 288 kcal, which are made up of:

• Proteins 15.7 g;
• Fats 25.0 g;
• Carbohydrates 0 g

But despite the relatively low calorie content, the product has a fairly high content of fat and cholesterol (60-70 mg). In addition, the distribution of the proportion of fatty acids outweighs in the direction of saturated. These aspects make mortadella not entirely suitable for the diet of people suffering from high cholesterol or overweight.

Sausage is also rich in sodium found in table salt. Its excessive presence in the diet in the long term can lead to the development of hypertension.

The proteins that make up mortadella have a high biological value. Their amino acid set mainly includes glutamic and aspartic acids, leucine and lysine. The last two are included in the list of essential amino acids that enter the human body only with food.

Mortadella has a high mineral content, especially iron, phosphorus and zinc. Therefore, it can be considered an ideal food for people who perform physical activity and need to consume “correct energy”. Vitamins B1, B2 and niacin are another undoubted plus of the product. They are directly involved in the regulation of metabolism.

From the above, we can conclude that the use of mortadella can be more systematic than constant. The average serving of sausage for a healthy person leading an active lifestyle should not exceed 60-80 g. For athletes with heavy physical exertion, it is allowed to eat more mortadella in one meal.

Architecture

This huge eclectic building is simply impossible not to notice - it is majestic and mesmerizing with details.

In the architectural details of the building, you can find many elements of the neoclassical style, art deco style and even interspersed with gothic. Notable objects of decor are keystones - each arch is crowned with a mask of the goddess Ceres, coffee branches and fruits. The central part of the building is marked by four turrets with domes. All towers also have arches on the facade, which are closed with the coat of arms of São Paulo.

The construction of the market took place over five years from 1928 to 1933. The official opening took place on January 25, 1933. The building is designed very rationally. The vast interior space consists of many spans with vaults supported by carved Ionic and Corinthian columns. Natural lighting is provided by extensive light windows in the vaults and picturesque stained-glass windows in the arches on the facade. Picturesque stained-glass windows are, by the way, the next reason.

Origin and history of Bologna sausage Mortadella

Mortadella is a sausage specific to Lombardy and Emilia-Romagna, especially Bologna, the capital of this region.
This boiled sausage, finely chopped, from pork (bacon and very finely chopped meat), nuts with pepper or pistachio nuts.
Mortadella also contains other additives.

Mortadella has a pink color and white cubes on the cut from the added pieces of lard. Of course, you will recognize our Amateur sausage in a cut.

The aroma should be good, but mortadella is never spicy.
Thus, it can be characterized.

Mortadella is mentioned as early as the fourteenth century and is probably the first Italian sausage.

Perhaps that is why she is so loved and respected.
It is also often called Bologna (especially in the United States) because this city (as we wrote earlier) is its cradle.
The name mortadela itself comes from the Latin farrimen myrtatum, formerly sausage with finely chopped meat with the addition of myrtle, or from the word mortarium, which means a vessel in which the meat was ground. Mortar, or we can say mortarium mortar in ours.

Our ham mortadella recipe

The ham mortadella is kind of a compromise.

Recipe Not fully adapted from the original Italian recipe.
We just wanted to bring it to our land, to adapt to home conditions.
Yes, each of you could do it yourself.
Of course, there is nothing to do with mere mortals, which we talked about above.
It's just a great product with a taste reminiscent of the original.

A few paragraphs earlier, we wrote that boiled Mortadella does not have direct contact with water. Following this path, we used a double boiler.

Ham mortadella in a double boiler

Ingredients:
600 g pork ham
250 g fat
200 g ice
5 g gelatin
20 g salt
4 g white mustard
3 g sweet pepper
2 g coriander seeds
3 g nutmeg
3 g black pepper
5 g granulated garlic

Cut the ham into cubes, mix with salt and put in the refrigerator for a day.
After this time, the meat is placed in a mixer or blender.
Grind until puree.

In the end, we fill it with bacon (cubes of lard) directly into the finished mass.
In the meantime, add crushed ice to the meat mass, all seasonings and gelatin mixed in a mortar.

We are all blessed to achieve a uniform, sticky and smooth mass.
Then put it all in a mold, such as a tall saucepan or mug lined with cloth.
They beat it carefully so that there was no air and inhomogeneities. We put it all in the refrigerator for 2 hours.

After this time, we heat the loaf of sausage for a couple for about 2 hours at 85-90 degrees.

We need to get 80 degrees inside the loaf. After lubrication, we will cool the loaf with Mortadella in cold water and then put it in the fridge overnight.

After this time, we cut the sausage and admire the amazing taste, incomparable with the mortadella from the store.
Bon Appetit!

Recipe at home

Cooking sausages at home is quite an interesting process. In addition, it allows you to save some money on the purchase of a finished product. Of course, if we are talking about high-quality sausage. The most tempting option for a home exclusive is mortadella. The recipe takes a minimum of time, and the result is amazing in taste.

Make sure you have on hand:

• Minced pork 300-400 g;
• Handful of shelled pistachios (optional)
• Salt and pepper to taste;
• Pork intestines (shell);
• Leg-split;
• Ice cubes.

We put the prepared minced meat in a large container and mix with salt, pepper and part of the pistachios. Blend everything with an immersion blender to a smooth, paste-like consistency. Then add the remaining pistachios and mix well. We fill the pre-washed intestines with a mixture using a meat grinder or a spoon.

We tie the ends of the intestine with twine and put in the oven, heated to 80 degrees. The procedure for preparing mortadella takes at least 6 hours. After a while, we take out our sausage and lower it into a basin with cold water and ice cubes for 3-4 minutes. Thus, we stop the cooking process. We take the product out of the water, dry it on a clean cloth and send it to the refrigerator.

Bring the cooked mortadella to the ideal according to this simple recipe You can follow even simpler recommendations:

• In order to get an excellent sausage at the output, you need to choose high-quality meat. The percentage of fat in it should be about 30%.
• If you do not have twine at hand, then sew the ends of the intestine with a needle and a thick thread.
• Those who prefer moister meat products should put a pot of water in the oven while the sausage is cooking.
• The ingredients of the recipe can be slightly modified to your liking. For example, instead of black pepper, put white or red, add garlic and other spices, or exclude pistachios.

Do not forget that it is advisable to store the finished product for no more than a week. Unless, of course, you eat it first.

History

The ancestor of mortadella is considered to be the Roman sausage farcimen mirtatum. Pork was mixed with its own fat, ground, and myrtle berries were used as a spice. Today, mortadella in Italy has become the ancestor of a whole family of varieties that differ only in the composition of spices and the diameter of sausages. The most common condiments in variations are cognac, garlic, olives.

Pork meat is put into the mortadella the best variety, exclusively from well-fed Italian boars.

Stuffed sausages go through a long heat treatment in the hearth, built of stones, at a temperature of 75-77C. Such sausage contains practically no preservatives.

Christopher of Messisburg gives the most early recipe mordatella. First, he describes the process of cleansing and emptying the pork bladder for a long time, then lists the ingredients of the minced meat, then explains how to stuff it correctly: for every 25 pounds of meat, add 10 ounces of salt and one pepper." Christopher advises to thoroughly knead the mixture with his fist and add a glass of red wine. After that, a little offal was added to the minced meat.

All Italian manufacturers must indicate the location and region of the manufacturer on the packaging, but we recommend trying the classic from Bologna. Sausage and ham products from Emilia are second to none. Bolognese classic minced pork and ground beef mortadella is noble and intelligent compared to the coarser Modena. Both mortadella include wine, pepper, nutmeg, coriander and garlic. Until now, people in Bologna like to add dry myrtle berries to the composition. A loaf of sausage can weigh from half a kilogram to two centners.

Boiled Sausage Recipe

https://www.youtube.com/embed/IkXolzXbOB0?feature=oembed

Beef meat is chopped into pieces of 16-25 mm and salted with 6 grams of nitrite salt. and 0.3 grams of sugar. Lean pork is salted with the same pieces of 16 grams of nitr. salt. and 0.4 grams of sugar.
Bold pork is cut in the same way and salted with 8 grams of nitr. salt and 0.3 g of sugar.
Salt each type of meat separately. The salting time of raw meat is 48-72 hours in the refrigerator at a temperature of + 3-4 g C.

Grind the salted beef meat in a meat grinder with a 2-3 mm grate.
Grind salted lean pork in a meat grinder with a 2-3 mm grate.
Grind the salted semi-fat pork in a meat grinder with a 6 mm grate.
Frozen bacon crumble cubes 8x8 mm.
The raw materials processed in the meat grinder are placed in the refrigerator and cooled to + 2-4 g C. The cut lard is also placed in the refrigerator.

Grind the beef with a cutter / chopper or a powerful blender with the addition of 50 g of ice water. Grind to a creamy state. The minced meat temperature at the end of grinding should not be higher than +12 ° C.
We also grind lean pork with the addition of 100 g of ice water. Grinding must be of high quality, the quality of boiled sausage will depend on this. Also keep in mind the temperature.
minced meat, it should not be higher than +12 gr C.

Add spices and continue to grind. In crushed Ground beef add shredded lean pork. Add lean pork. We mix. Add the bacon and mix everything well until a homogeneous bound mass is obtained.

We stuff the collagen casing with minced meat with a meat grinder or a sausage stuffer (or manually). The padding is dense. Shell diameter 65-120 mm. Classic bologna sausage stuffed into beef bladders.
We form a banana. We place the loaves in the refrigerator for precipitation for 12-24 hours at a temperature of + 4 g C.
After precipitation, we warm the loaves to room temperature and send them to fry in a smokehouse with a temperature of + 75-85 ° C for 60 minutes until reddening.
If it is not possible to fry, then in this case we heat the loaves for 1.5 hours in the oven, gradually raising the temperature from + 45 g C to + 60 g C. You can warm it in hot water.

After frying, the loaves are boiled in water at a temperature of + 78-85 ° C until the temperature in the center of the loaf reaches + 68-70 ° C. After cooking, the sausage is cooled in cold water and then in the refrigerator.

Sandwich Mortadella is the next reason

As you know, most Brazilians go to the market not only for shopping, but also for a snack. The Sao Paulo Central Market is no exception in this regard. Here it is great amount eateries that can offer a wide range of various dishes. But most famous dish the central market is the Mortadella sandwich.

What is this miracle?

The idea for the sandwich was born in the 1930s. after the market opens. Italian immigrants brought the tradition of sausage sandwiches to Brazil, and at first local eateries served regular sausage sandwiches mortadella (boiled sausage). It was a piece of sausage on a white French bun - nothing special. But picky customers have changed the course of history. People complained that the sandwich is so thin that you can hardly feel the filling. Therefore, the owner of one diner decided to make a giant filling and stop all this talk at once. The idea not only worked, it turned into a madness! The client popped. Everyone asked for a mortadella super sandwich. Sandwich Mortadella instantly became a local attraction.

Today it is served in many municipal market eateries. Just imagine, 300 g of sausage is used for each sandwich! And that's not counting additional ingredients, which can be cheese, bacon or onions. By the way, places in many eateries may not be. Therefore, you will probably have to wait a short queue to taste the curiosity.

Description

Bologna sausage is a real homemade delicacy that can be enjoyed non-stop. You need to cook it on the basis of two types of meat: pork and beef. These ingredients are ground into minced meat, from which sausages are subsequently formed. Bologna sausage must contain fresh lard. It makes the product viscous, juicy and more tasty. It is also recommended to add red wine to this delicacy. This alcohol transforms the taste of the sausage, and the wine also makes the meat product much more aromatic. Of course, you can cook this dish without the use of alcohol, but then the sausage treat will not be so original and refined.

In addition to the main ingredients, ground dry mushrooms and nuts such as pistachios are used to make bologna sausage at home. Spices can be added to this original meat product in a variety of ways, ranging from ordinary black pepper to various spices. Not only natural intestines are suitable as a sausage casing. They can be replaced with an artificial collagen shell, ordinary cling film and even a baking sleeve. This does not affect the taste of the meat product in any way, so you can use the bologna casing that suits you best.

If you are already impatient to learn how homemade bologna sausage is prepared with your own hands, then we suggest paying attention to the simple but detailed recipe below with a photo. It is presented in the form of step-by-step instructions, after studying which you will cook the sausage delicacy correctly on the first try! .

History

Probably, mortadella was first born in the 1st century in the territory between the regions of Emilia-Romagna (Emilia-Romagna) and Lazio (Lazio). But over time, this meat product went into oblivion and reappeared only in the 16th century in the city of Bologna.

The Archaeological Museum of Bologna has preserved the first evidence of the production of sausages, which dates back to the period of the Roman Empire: this is an image of grazing pigs and a mortar and pestle, with which the meat for sausage was originally ground.

The origin of the term "mortadella" is not fully defined. Some historians associate it with the Latin myrtatum, which means myrtle (a spice used to make meat products before our era). According to another hypothesis, the name of the sausage originates from an ancient device for grinding meat - mortar. The third version relies on the consistency of the product and claims the connection of mortadella with the word murtarum (finely chopped meat).

In the Middle Ages, mortadella was a very expensive product due to the use of a large amount of spices, expensive in those days, which helped to preserve it longer.

The price of sausage was nine times higher than the cost of bread, 3 times - ham, 2 times - olive oil. Interestingly, mortadella was even one of the gifts at the wedding of Lucrezia Borgia and Alfonso I.

In 1661, Cardinal Farnese passed a law to protect mortadella from fakes. But only in the 1800s, with the advent of mechanized production, the meat product became available to the common population. In 1876, the Salsamentari organization was created, whose members strictly followed the observance of traditional sausage-making techniques. It was thanks to them that mortadella became the protagonist of the industrial revolution. Today, the quality of Mortadella Bologna and Mortadella di Prato is protected by the IGP (Protected Geographical Indication) category.

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As a tribute to your traditional product in the city of Zola Predosa (Zola Predosa) an international festival dedicated to mortadella is held, called "Mortadella, please".

SANDWICH WITH MORTADELLA AND CHEESE step by step

To make this sandwich delicious breakfast, remember - we use the most delicious bread and mortadella, the best you can find, and your favorite cheese.

• 2 slices of bread
• olive oil
• 2 teaspoons mustard (soft or grainy)
• 30 grams of cheese
• 2 slices mortadella

Heat up a dry skillet or grill pan. sprinkle bread olive oil. Lubricate with mustard.

Spread shredded cheese on bread. Lay out the mortadella and cover with the second piece.

Fry in a dry frying pan until the bread is browned, lightly pressing the sandwich with your hand or spatula to the surface. The cheese should melt a little.