Homemade Mortadella Recipe
Authentic Italian mortadella made with pork shoulder, pistachios, and aromatic spices. Perfect for charcuterie boards, sandwiches, or pasta dishes.
Ingredients
- 1.5 lbs pork shoulder diced
- 0.5 lbs pork back fat cubed
- 1.5 tsp kosher salt
- 1 tsp white pepper
- ½ tsp mace
- ½ tsp nutmeg
- 1 tsp garlic powder
- ¼ cup dry white wine
- ¼ cup crushed ice
- ½ cup roasted pistachios
- 1 tbsp black peppercorns
- Beef bung casing pre-soaked
Instructions
- Grind Meat: Chill pork and fat, then grind twice.
- Emulsify: Blend meat with spices, wine, and ice until sticky.
- Mix Inclusions: Fold in pistachios and peppercorns.
- Stuff: Pack mixture into casing tightly.
- Cook: Poach at 176°F (80°C) until internal temp reaches 154°F (68°C).
- Chill: Cool in ice bath, then refrigerate overnight.
- Slice: Use a sharp knife or meat slicer for thin cuts.
Notes
Ingredient Substitutions
- No Prague Powder? Omit it for a nitrate-free version, but note the color will be paler and shelf life shorter.
- Nut-Free Option: Replace pistachios with diced roasted red peppers for texture.
- Wine Swap: Use dry vermouth or apple cider vinegar (for non-alcoholic versions).
Equipment Hacks
- No Sausage Stuffer: Use a piping bag with a wide nozzle to fill casings.
- No Meat Grinder: Ask your butcher to double-grind pork shoulder with back fat.
Storage & Reheating
- Long-Term Storage: Vacuum-seal slices and freeze for up to 3 months. Thaw overnight in the fridge.
- Revive Dry Mortadella: Brush slices with olive oil and warm gently in a skillet.
Creative Uses
- Mortadella Pâté: Blend leftovers with butter and capers for a spread.
- Pasta Upgrade: Dice and toss with Lasagna Rollups or creamy fettuccine.
- Charcuterie Boards: Pair with Beef Carpaccio and pickled vegetables.
Troubleshooting
- Crumbly Texture: Emulsify the meat longer (up to 10 minutes) to bind fat and protein.
- Fat Leakage: Ensure the water bath never exceeds 176°F (80°C) to prevent rendering.