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Classic Italian Mortadella | Celebrate Sausage S03E22
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- Опубликовано: 21 окт 2022
- Today we are making the classic Italian Mortadella.
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You can find a printable recipe here: twoguysandacooler.com/classic...
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Eric
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Be sure to check out Kotai Knives and their beautiful selections here: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
This is a useless recipe for home DIYers. We dont have those equipment so what good does your recipe do for us?
@@henryian lol. this is not a sausage for beginners. Its not only technically challenging but does require special equipment. You might want to stick with the more basic recipes i have on my channel and work your way up. cheers
@@2guysandacooler Then change the title of your post and ad "recipe that requires years of experience and commercial or special equipment.
@@henryian 🤣🤣🤣 Thats hysterical. You should check out my salami videos. Entertainment purposes only
@@2guysandacooler you are full of it.
This is a freaking master class
... took the words right out of my mouth. Hats off to the Masters.
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
No curing salt? That surprised me a bit but I learn something new everyday. Great video. Thanks!
I’m so gratified to see you not blithely throwing nitrites into just everything.
Excellent video as usual, Thanks a lot Eric for your well explained content. Cheers
Thank you so much for sharing your knowledge and experience! Very grateful!!!
Looks SO good! Wish I could taste it. A Great Big thumbs up well deserved.👍
Love your videos, thanks for making them!
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 😋
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!!!
That sounds like my kind of day!!!
This seems like a good weekend project, Im gonna order some casings right now!
Enjoyed this episode, epically the tips on how to bind the add-ins.
Thank you for all your videos . Just starting into making my own sausage.
Beautiful, just beautiful!
That looks Fantastic!
Excellent job
Loved it
Wow, that looks challenging! One day I might try
Looks so good!
Awesome video. Thanks
Looks great
I wish some one did this with home kitchen appliances rater than commercial kitchen equipment. But than you for posting.
I’m making it!!!
I love lidl mortadella
Looks great. I like mine a little darker.
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
great video as to be expected from the master of most things meaty ...lol see you next time
I have a food processor much like yours. I have had instances when the processor stalls. Do you have any suggestions on how to prevent this?
Amazing recipe. But I think I will just buy some. 😀
Now I want a muffaletta.........you're killing me. = )
I wish I could try it. I hate Mortadella so I'm always interested to know if I would prefer other variant
How long it stays good in fridge when i dont open vacuum bag after sous vide? Thank you
HI. Eric. Thank you for your nice video. What is the model of your food processor?
HI. Eric. i've been try to make mortadella by following your recipe.
the taste is fine but seem not set enough. mine is too delicate and really east to break.
the edge of mortadella is crumbly. i will try another ham soon. should i put more potato starch?
i want to make mortadella slice thinly and flexibly.
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.
Thanks Russ!! That's correct. Water or chicken stock, or pork stock.
@@2guysandacooler Thanks Eric!
When I made your beef mortadella I added pink pepper corns. Try it sometime. :)
nice!!
Great video and great info as always! Could potato starch be substituted for the non-fat dry milk powder in your turkey hot dog recipe?
yes
Can curing salt or nitrites be used in the process of making mortadella?
how come you add wine to the mixture? and why the color is not a bright pink?thank you
😊
If you want to add pistachios and olives, will the recipe specify amounts?
Looks great, love to give this a try!
Just eyeball it, depending on the volume.
Can pistachios be too many?
Can whey powder be used as the binder?
What brand/model food processor are you using?
Getting ready to make a mortadella and was so glad you had a tutorial. Very helpful and informative as usual. My only issue is your recommendation of the Sausage Maker. They,Johnny Pa specifically took delight to chase me away over an an IT issue of their making. Johnny was a jerk of the highest order. I’m sure they treat you great but just a plain ole customer like me, my experience could not have been worse. I’ll still watch your content, but wince every time I hear their name or see their brand on your video.
That sucks that you had such a negative experience. I would feel the exact same way if the same situation had happened to me. It's unfortunate because in the 10+ years that i've been dealing with them it's always been great. Most of those years I was a just regular customer. Hope your mortadella comes out amazing!! It's a tricky sausage to make.
@@2guysandacooler Thanks for the reply and amazing free quality content. I’ve made emulsified sausage before and swore, never again. But, here we are 😀.
Hi Eric And others! Just made it. Not as goodyas yours, however damn good. Jist the colour is more grey. Did I got the temperature too high while mixing or too long in SV?:) Thanks heaps!
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.
Whole pistachios and whole peppercorns. I've never made it, but I'm a mortadella eating expert! 😜
Whole
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.
Check this out: ruclips.net/video/YZX-dVObqjc/видео.html
@@2guysandacooler funny, now I remember that I watched this. Thanks. And there are 2 variations: one as you did and another with lard pieces like in mortadella. I personally prefer the second one.
As for cardamon I'm almost sure that the recipe specifies nutmeg.
Can you make a Puerto Rican Mortadella. It's more like a salami than a bologna.
I don't like wine. What can I use instead Plz? What about iced water ?
Iced water would be perfect... maybe with a little bit (couple of drops) of distilled vinegar to add a little tang?, But I don't know if it would change the texture
@@MrRilarios
thanx....
Hi Eric, I love your channel. I make cheeses but I want to start making fermented sausages and Charcuterie so I hope that you don't mind me sending you some questions along the way. Can you tell me if a boneless Boston Butt is the same thing as the Copa Muscle? I think the my first try is going to be Capicola. I also want to make different types of salami
Hey mike, It's a great craft (much easier than cheese making IMHO). Here's a video I did where I removed the coppa muscle from the boston butt: ruclips.net/video/vBIuZu285dQ/видео.html
Basically, the coppa muscle (neck muscle) is the top section that runs just under the spine on the Boston butt
Hey Eric, Thanks for your help!!
Happy New Year,
Mike
How long will this last given no curing salt or curing step?
a week in the refrigerator or you can freeze it
what food processor is that you used in this video?
That brand is a robot coupe. The particular model I'm using is R602VV. I have a commercial kitchen, so we use it daily for veg prep. There are cheaper models that would do the same thing.
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! :)
😥
Yes! I can’t believe it is already about over! Fastest month of the year!!😅
Can you use low fat dry milk instead of the potato starch?
yes, as long as it's "high heat" you are good to go
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.
You would be surprised. These knives seem to do so at 14 degrees out of the box, they're razor sharp.
@@2guysandacooler I’m gonna have to try one!
@@2guysandacooler all knives out of the box are. But you can't have both durability or extremely sharp. Traditional Japanese knives are single beveled, might go up to 70/30. Western knives doesn't. I would not buy a western knife to cut fish but I would if it was to cut steak. Have them both but then again we're talking about $200+ knives now. But using best of both worlds just isn't true.
I honestly got nervous watching those temps close in someday I need to man up to emulsification.
please make one with chicken
Did you use low temp dry milk powder ?
You need high temp dry milk powder.
They don't work the same.
lol. very true. check this out ruclips.net/video/R_H5h14Wrq0/видео.htmlsi=NFK8xv7ZHEcB9n7m
can I skip the wine or anything alternative to wine?
sure you can skip the wine. Just sub with water or chicken stock, or cream, basically any liquid
😍😍😍😍😋
Hello, what Food procesor do You use?
I have ocassion to buy SAMMIC KE-5V 5,5litres cutter/processor for 350$ used Only half year. Its lot od money for me, but You think its worth to get IT?
Oh yeah!! That's a nice unit. Be sure to sharpen the blades before you start chopping meat..
@@2guysandacooler do You ever try to cut Frozen back fat to small dices for salami with Food processor?
I have also FTS107 (TS12) meat mincer but wondering how difference will be between Food processor and mincer.
looks good but its cut way too thick it should be see-through
"chercootary"
What's the food processor you used?
It's called A Robot Coupe
@@2guysandacooler right. But which one?
@@2guysandacooler Are there any mixers you would recommend for home use that you can freeze the bowl to help maintain meat temp? Those Robot Coupe ones are amazing but I think a bit overkill for home use? Looking for one that’s sub $1000. Love your videos BTW! Keep up the amazing work!!
Is there another way to cook it?
steam it is a great way to cook this
@@2guysandacooler thank you. For how long? Do I need a special steamer? Low heat? What about boiling?
I heard that Italian add little bit of donkey meat in mix.
When you’re using wine for sous vide, boil out the alcohol first.
nice tip
Oh and alternately, in a riff off of a cool thing Sean Brock does, you can put the wine in a tray in the dehydrator at about 100-104f to extract the alcohol without losing the fresh flavor notes that you’d lose by boiling. Just keep dehydrating until it has the viscosity of honey and use that. Sean Brock adds 2% salt to pulp from juicing, vacuum packs, ferments 2 weeks, presses out fluids, dehydrates until honey consistency for flavor explosions.
Slow cooked but no prague powder???
You can if you want. It reaches internal faster than conventional cooking usually under a couple hours. Then it's pasteurized at the same time by holding that temp..
Дякую за чудовий контент.робила за вашим рецептом Мордателлу.перший раз.дуже смачно.❤❤❤❤
Cure #1, not necessary?
no, it's optional
Good on you for having a sponsor, but nobody should pay $187 for a knife.
LOL. Spend 8 hours cutting and prepping food. Your cheap knife will begin to rear its ugly head after the first hour. While knives like the ones in this video (the ones I currently use today for my professional kitchen) will shine like the sun after a full day of use. Your hands won't hurt, the knife will retain its ultra sharp edge, and it'll feel great using them. It's like buying a child's fishing rod at walmart to go fishing vs going to a sporting goods store to get your gear. Sure they'll both get the job done but.......
@@2guysandacooler There are at least 10 high quality knives you can buy for half the price. Victorinox, Henkel, Wustof, Misen. You like your knife? Cool. Recommending an overpriced knife makes you look uninformed.
@rodkeller1204 😂 you are funny. I'm not only a professional chef but I own a commercial food business. I have all the brands you mentioned and at least 30 - 40 more. Uninformed would be the last adjective I would use to describe my relationship with knives🤣🤣. I endorse this brand because I personally love their knives, I know if someone buys one of their knives, they will be exceedingly happy with their purchase. With that being said, sure there are lots of less expensive knives on the market that people can buy. I say do your research, test the knives if you can, then buy what feels comfortable and what you can afford. it's as easy as that. 😊
I know plenty of wood workers that have equipment that cost a lot more than the wood working equipment I have. They HIGHLY recommend the brands they use but at the end of the day I can't justify the expense because I'm not into woodworking like they are. I don't judge them for using better equipment than me, you shouldn't do the same either.
Those knives are a scam
`Classic' Mortadella was made from donkey meat.
But Italian mortadela and also Boars Head, they have a distinctive aroma and taste. Must be a specific spice also added. All these years I couldn't figure it out.
No ingredients…
Italian mortadella is traditionally baked not sous vide
It also uses steam during the process, which is why I said "Me personally" 😉