Mortadella is an Italian sausage. Bologna sausage - a detailed step-by-step photo recipe for making a meat delicacy at home

Authentic Italian mortadella, the pride of Bologna, is more than a greasy smoked sausage. Served as a sandwich, as an appetizer, or as a main course, Mortadella di Bologna is another delicacy from the bountiful lands of the Emilia-Romagna region.

Mortadella comes from the food-rich city of Bologna, aptly nicknamed "la grasse", which means fat. Among the many pork sausages produced in the region, this is the most famous. 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. Today, the cooking method and ingredients are slightly different, as Italian cuisine has evolved over several centuries.

Mortadella di Bologna starts with finely chopped meat, usually such fine cutting is not used in other types of sausages. In fact, Mortadella is a testament to the resourcefulness of Italian farmers, as every edible part of the pig is used. This ground meat is mixed with high quality fat (usually from the throat) and spices: salt, white pepper, peppercorns, coriander, anise, pistachio pieces and wine. 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.

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 close relative of mortadella di Bologna is mortadella di Amatris. This smoked and aged mortadella comes from the town of Amatrice, located in the Apennines. This variant is seasoned with various concoctions including garlic and cinnamon. Germany and America have their own versions known as bologna sausage (or baloni), but it lacks the characteristic bits of bacon and differs in taste and quality.

Slicing, serving and storing mortadella

As with all types of Italian sausages (with the exception of salami), 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 enhance the unique flavor of this sausage, however, mortadella can also be served cut into small cubes like ham.

Mortadella is a very versatile dish that can be used in all kinds of meals, from appetizers to main courses. Served 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 slice it and serve it with good bread and a light, fruity red wine.

When buying mortadella, take as much as you can eat at a time. As with other sausages of this type, the taste and aroma disappear very quickly as soon as you start cutting the sausage, so a small amount of mortadella bought from a butcher or in a store is the best guarantee that its special taste will be preserved.

There is good news for health conscious people who avoid saturated fat and cholesterol. Mortadella, with its characteristic white pieces of fat, is not as harmful as one might think. The presence of fat scares many, but this sausage is actually very healthy. The fat found in mortadella is mostly unsaturated fat, similar to olive oil, and has no more cholesterol than chicken. The sausage is also rich in proteins, not to mention the fact that mortadella di bologna is protected by its geographical name (Protected Geographical Indication), which ensures that authentic mortadella does not contain fillers, artificial colors, flavors and preservatives.

For some, mortadella is an ordinary sausage, but it is very diverse, tasty and nutritious. Compared to the processed and packaged baloni slices you can buy at the supermarket, this is a healthy meal. Mortadella di Bologna is another great example of the good taste of Italians, it is not only tasty, but also healthy.

The main place of production is Naples. Mortadella serves as the main filler for Neapolitan pizza.

Mortadella salad with corn.

Wash the radish, peel and chop into thin slices. Wash lettuce, dry and, like mortadella, cut into strips. Peel the onion, cut in half and chop. Throw the corn in a colander and mix with radish, lettuce, onion and sausage. Wash the parsley under running cold water, dry and finely chop. Mix vinegar well with spice paste, parsley, coriander and vegetable oil. Pour marinade over salad and mix gently. Leave the salad for a few minutes, then arrange on plates and serve on the table with white bread.

For 4 servings: 400 g radish, 200 g lettuce, 400 g mortadella, 2 red onions, 200 g canned corn, 1 bunch of parsley, 2 tablespoons of fruit and berry vinegar, 1 teaspoon of spice paste, 1 pinch of coriander, 4 tablespoons tablespoons of vegetable oil.

Bolognese pies:

Required for 4 servings:

300 g pizza dough (250 g flour + flour for rolling out the dough 10 g fresh yeast (or 1/3 small packet dry yeast) 1 pinch sugar 1/4 tsp salt olive oil for greasing the pan)

200 g mortadella

100 g melted cheese

Vegetable oil for frying

Salt to taste

Cooking time: 40 min.

Cooking:

Step 1 Prepare pizza dough. Roll out the finished dough, make circles with a diameter of 8 cm.

Stage 2 Mortadella and melted cheese cut into small slices. Place a few slices of mortadella and cheese on each circle.

Step 3 Fold the pie in half and close the edges.

Step 4 Heat vegetable oil well in a deep frying pan (choose oil suitable for deep frying!). Dip the patties in batches and deep fry until golden brown.

Step 5 Put the finished pies on a paper towel to drain excess fat. Lightly salt the pies and serve hot.

Tip: Mortadella can be replaced with another boiled sausage with a splash of fat.

Cut pork and beef into arbitrary pieces. Pass the pork through a meat grinder (with grid holes 2-3 mm), add 1 tbsp. l. salt and all the sugar, mix, put in a bowl, cover tightly with a film and keep for 12 hours or a little longer in the refrigerator at a temperature of 3-4 ° C.

Separately, in the same way, in a meat grinder with 2–3 mm grid holes, chop the beef, add the remaining salt, knead, put in a bowl, cover tightly with foil and keep in the refrigerator for the same time as pork.

Thoroughly mix both types of prepared minced meat and pass through a meat grinder four times, each time a little (about 2 tsp) adding white wine to the minced meat.

Place the cumin seeds in a dry frying pan, heat over low heat and cook, shaking the frying pan, for 1-2 minutes, until fragrant. Then crush the seeds in a mortar as fine as possible and add it to the minced meat. Mix thoroughly.

Rinse the pistachios with hot water (but not boiling water!) to remove excess salt and dust from them and dry them completely on a paper towel. Add to mince together with freshly ground white pepper.

Grate the nutmeg on the smallest grater and add to the minced meat. Add black peppercorns. Mix thoroughly again.

Wrap the lard in cling film and put in the freezer for 20-30 minutes so that the lard hardens and is easy to cut. With a sharp knife, dipping it in hot water, cut the fat into cubes with a side of 10-12 mm.

Chopped lard quickly, while it is still cold, add to the minced meat and mix gently. This time, you do not need to thoroughly knead the minced meat - it is enough that the pieces of fat are distributed more or less evenly.

Fold the cling film 4 times. You should get a rectangle measuring 30x40 cm. Put the stuffing on the film in the form of a “loaf” so that its short sides do not reach the edge of the film by at least 5 cm, along the long edge closest to you - by 5 cm, along the far one - by 15 -20 cm.

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.

In the Archaeological Museum of Bologna, the first evidence of sausage production has been preserved, which dates back to the period: 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 prepare 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 -. 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 organization Salsamentari was created, whose members strictly followed the traditional techniques for making sausages. 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 category.(Protected Geographical Indication).

As a tribute to its traditional product, the city of Zola Predosa hosts an international festival dedicated to mortadella called "Mortadella, please".

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.

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 intestines 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.

You can bring the cooked mortadella to the ideal according to such a simple recipe by following 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.

How and with what to eat

Mortadella is very versatile in gastronomic preferences. It can be eaten both separately from other products, and, combining with something, as part of numerous recipes.

Traditionally, sausage is cut into thin slices or small cubes and eaten accompanied by bread (rosetta or crescent) or bread sticks. Mortadella is supplemented with a few drops.

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 champagnes.

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.

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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Mortadella (bologna sausage) is a traditional Italian meat delicacy. It is a boiled sausage made from minced pork and lard, which gives it a characteristic spotty texture.

Manufacturing

Italian sausage mortadella is traditionally made from minced pork and lard. Various spices are added to the resulting mixture. As a rule, these are black peppercorns, wine, pistachios, garlic and, without fail, dried myrtle berries. Then it is boiled at a temperature of about 80 degrees Celsius, after which it is placed in a protein (edible) shell.

calories

100 grams of Italian mortadella sausage contains about 311 kcal.

Compound

The traditional recipe for Italian mortadella sausage involves the use of minced pork and lard, as well as a number of spices - garlic, black peppercorns, wine, pistachios and dry myrtle berries. The chemical composition of this meat delicacy is characterized by a high content of saturated fats, proteins, lipids, poly- and monounsaturated fatty acids, cholesterol, vitamins (B6, B12, D) and minerals (iron, calcium, potassium, magnesium).

How to cook and serve

Mortadella sausage is one of the most popular ingredients in Italian cuisine. It is used not only in the preparation of sandwiches, but also in a number of traditional dishes, for example, in frittata omelet. Very often, mortadella is used in salads, cold appetizers and pastas, being an excellent “companion” for walnuts, sour berries, cheeses, chicken and quail eggs.

Mortadella is no less popular in the national cuisines of a number of Eastern European countries, primarily Romania, Hungary, Croatia, Macedonia, Slovenia and Poland. As a rule, this meat delicacy is an inexpensive alternative to fried and stewed pork dishes. Pre-fried in batter, mortadella is served with potatoes or salads. In turn, in Vietnam, this meat delicacy known as Cha Lua is often used to prepare one of the versions of the traditional Banh Cuon dish.

What is combined with

Mortadella Italian sausage goes well with most popular foods, especially walnuts, berries, cheese, eggs, vegetables, mushrooms, bakery and pasta, fermented milk products.

How to choose

When choosing Italian mortadella sausage, there are a number of factors to consider. First of all, this is the appearance of the shell. In high-quality sausages, it is clean, smooth, tightly adhering to the contents, without any damage. Another selection factor is the color and uniformity of the cut of the sausage. It should be painted in soft shades of pink or red, and fatty inclusions should be white. In addition, high-quality mortadella has a characteristic “meaty” smell, without foreign inclusions.

Storage

The shelf life of this meat delicacy can vary markedly depending on the technology used in the production, the ingredients and the quality of the packaging. This sausage product should be stored in a refrigerator at a temperature of 0 to 6 degrees Celsius. In the absence of damage to the shell, it can retain all its original properties for 10-14 days. If it is necessary to store for a longer time (up to 30 days), Italian mortadella sausage can be frozen, while ensuring a certain temperature regime (not higher than minus 18 degrees Celsius).

Beneficial features

The specific features of the production technology and chemical composition make the Italian mortadella sausage useful for the human body only when consumed in moderation. In particular, this meat delicacy stimulates the processes of hematopoiesis, metabolism and the formation of muscle and bone tissue, reduces nervous excitability, improves the functioning of the gastrointestinal tract, and also improves immunity and has an immunostimulating, antioxidant, anti-inflammatory effect.

Use restrictions

Individual intolerance, overweight, diseases of the cardiovascular system.

Meat products similar in organoleptic qualities to this traditional Italian delicacy are produced in many countries, including Russia. In our country, mortadella is better known as “Russian”, “Stolichnaya” or “Amateur” sausage. They differ from the “original”, first of all, in the recipe - minced meat is made from a mixture of pork and beef with the addition of lard, as well as eggs and milk. Salt, coriander and nutmeg are used as spices.