Not a mortadella fan but interesting process. Maybe a homemade mortadella would change my mind. It looks good. Thanks for the videos.

This is fantastic! A large, sliceable deli meat-style sausage that doesn't require smoking or drying! I'll definitely try this. Thanks, Dunc!

Have you tied vac packing then cooking the sausage with a sous vis stick? I recently tried that with some pepperoni sticks for a family member that does not like smoke flavor as much as the rest of us. Besides looking like a hotdog, they turned out really nice. The big advantage is you will never overrun the finishing temp.

I'm Brazilian, I'm from the city of São Paulo, where there is the largest Italian community outside of Italy, my mother was Italian, and for the first time living here for many years, I'm selling the real and legitimate Italian Mortadella, excellent work!

Mortadella is one of my favourites I’ll be trying this one for sure Great job

This is the best series!! Thank you so much.

Thanks Duncan for your great content during March & throughout the year. Alot of great info!

Looks like another one to try. I love these sliceable sausages. Thanks again for sharing all these wonderful recipes!

this sausage looks good hope to try it one day. Thank you for the videos.😀

Now I want to try this one! A great sandwich meat option. Thanks for doing this series again Duncan. Your comments (& expressions) are invaluable!

Outstanding! My copy of this book came in today that I ordered. Can't wait to try some recipes!

Thank you for your time and passion in bringing us these sausages that may be outside our ‘norm’

Thanks Duncan! Learn something from every video I watch. Another sausage I need to try making.

Love watching your videos. I started to make sausage and bacon because of you. My wife has loved all the recipes you have given us.

I'm so glad I found you on KZfaq!

Fountain of flavor. It looks tasty, though. Thanks, love the series.

Thank you for another great video, I would love to try this one, gonna miss these daily videos.

Again...right in my wheelhouse...I'm making this one, Thanks!

Good evening Duncan That looks really good , I think I will try this one also , thanks for another great video.

Another great how to! Thank you!

Mortadella is one of my favorites ... this looks doable. My son and I are building a permanent smoker when the weather improves. Can’t wait.

Just can't get enough of your video's they are amazing. Wonder how this Mortadella di Prato would of turned out if it was smoked. I guess i have to wait until i get a book to try. Does look really good. Thanks Duncan Amazing work on all you video's👍

Duncan, thank you for all the videos.

Thanks for the video. Looks delicious!

Looks delicious! I would love to have some of it.

Interesting. I like the confidence in adding or omitting something in a recipe and still have it turn out as expected. Great video.

I really want to try and make Mortadella. Thanks for the video!!

Late to the party. But I am glad I found your channel. I am going to start sausage/hotdog making as a hobby. Thank you

As we come to an end of the month. I want to thank you for the work you put into this month. The dryed fermented sausage. You started months ago .I can see you love what you do and have a passion for it .thank you for all you done for us sauage lover .I learned something every time I watch you.the people in your town is truly lucky to have your business in there area.

Looks Great . Worth trying.

Thanks for another great video.

I live in Mozambique and have been following your videos for some time and have tried quite a few of them. this book would be greatly appreciated. i teach younger Mozambican people sausage making and other meat products and would use these recipes to their benefit.

Looks good. Would like to try this one

yum something new to try thank you for the video

Awesome recipe thank you once again love watching theese videos before i make one helps alot with stuff im not sure about 😊

I can’t wait to try making this mortadella!!

Another wonderful recipe resulting in a spectacular taste sensation … it’s gonna be tough not waking to a fresh video each morning soon

Definitely like that this is a meat that I can try at home. So excited to try this!!!!

Thanks for sharing your experience with new recipes.

Hi I really enjoyed my visit to your shop.

Thanks Duncan! I appreciate that you try to do it like we would have to do at home without the specialty equipment (i.e. bowl cutter). When March is over are you going to post what brand stuffer that is and your opinion on it? Thanks again awesome video.

At last a good Recipes. Look delicious

Have not tried this type of sausage but looking forward to trying it.

i trust you with this interesting sausage. a sausage im glad you are showing us because i would never look at this one. thank you for making these videos it means a lot to me.

Looks good to me!! The spice combination and wine sound great. This is the first time I've seen a beef bung used. Good pick!!

I’m glad you are walking through all of these recipes. It’s fascinating to see all the similarities and sometimes subtle, sometimes drastic differences between all the different sausages. Thank you.

Thanks for keeping it real my friend. Definitely going to give this one a spin! Thank you for another great video. Press on meat man !!

I love mortadella ,& wil try this!! Would love the breed book! Thank you ❤

Awesome! Thanks for using the blender, rather than the bowl cutter! It does a lot to show people what they can do, even if they don’t have all pro equipment!!

Looks good!

Yum. Wished I lived closer.

Another case of this looking really good.

Just love how you keep your videos real! Don't have all the ingredients, well, we'll just leave that out. Miss a step in the process, darn! We'll do that next. Prob at the wrong time, we'll just do it different next time. Awesome work sir, you're the best!

Looks great

Okay Duncan, this is my all time favorite, can you please break tradition, and post this one recipe? Please, please, please!

Looks good. Learn as we go. Maybe in April you can recap some of the surprise successes and things to do different from the month and ingredients that would be good to incorporate in other recipes. Do you think any from this March will become a store production? Great work, really enjoy all your videos.

Cooking that sous vide would have been the ticket.

another great video

Sorry for being late today. Definitely on my to-do list..👍

Looks really good brother!

I want to try the sausages LOL they look delicious

What an amazing sausage. Doesn't look anything like Mortadella but I wouldn't turn my nose up at it. Great videos and look forward to the next. BTW I prefer that part of the belly as it make the meat crispier and juicier, especially when rosted in a joint.

I appreciate the videos, so far this month, I have made 2 sausage recipes. And love them! Please send be the book:)

Awesome video

It still looked quite good!

I think you did a great job ! A slice of Italian bread and and I could Finnish a third of it right now .

Looks delicious,

nice. been looking for this at deli's for a long time.

What Big Cheese Dog said about vac packing and then sous vide works a treat. Also it seemed a little pale. Cure overnight would likely help that! Other than that, another great video! Thanks Dunc!

That looks awesome!!! This is one on the top of my list so far. Im thinking Id add more pork. Cut back on the fat. Not a bad idea to try sous vide. I might try that. Just got 3 wild boar, cutting up in the next few days. Let the Meat Fest begin. Your ususal great job on the videos Duncan. CHEERS

G'day Duncan! Thank you for another wonderful video! I really appreciate the effort you go to to use equipment that your audience will have at home or have access to when making these sausages...but that must be so frustrating for you as a professional butcher with the bowl cutter and other equipment right there; I wonder if next year you could do a comparison sausage using the little blender that could ( i -think- i -can, i -think- i- can. I made it! Whoot whoot!) and manual sausage stuffer and using your professional equipment for the comparison?

Wow! That was fast! Cheers for taking up my request so quickly! Cheers, again, mate! Now you owe it to yourself to go to The Mercado Municipal in São Paulo, Brazil and get a mortadella sandwich at one of the second floor resturants, with cold beer, of course. Lastly, try pronouncing "prato" as prah-toe...

Yeah I have come to the conclusion, any poached sausage I would vacuum seal and sous-vide. That way you don't boil out or poach out any flavor. Another great video Duncan. Cheers

Looks good

Looks good to me!

This looks so tasty

Great job

I'm going to try this, but I think I'll use a synthetic casing and see how that works since there is no smoking. Thank you Duncan for your tireless work. 😁👍

I’ve made plenty of mortadella and other lunch meats like cotto. I sous vide them and still get the little fat fountain if I probe during poaching, or a gelatin layer if I don’t drain it out before cooling the sausage. The product always turns out fine (with a wrinkled casing) but I’m still trying to figure this out. Duncan, maybe you can solve the riddle! Binder maybe? Slower temperature rise? Thank you so much for all your amazing videos. I’ve watched them all and learn something new every time.

Ok Dude, itis time. You need to make Duncan Henry's 100 favorite sausage recipe book, I will buy it instantly. anyone else interested give me a thumbs up to let him know we want it bad. Also think ab out putting out your own premixed spices...lwt me know and keep up the incredible vids and info show.

Pretty good result for a first try.

looks good

Nice I'd like to see you do this one again.

It looks fine.

Love your channel, and as an Italian-American, I LOVE this video!! Please please please pick me!! Lol

wow, that is a big one

Looks like a good sausage

The spice mix was different. Looked good and would like to have tasted it.

Duncan great video. You might try heating it slowly kinda like smoking sausage where you start at a lower temp and gradually increase until you reach temp. This might help the fat to not render out so bad. Just an idea, might have to give this one a try.

Still enjoy that you show your deviation

One more only couple of days to go 😢 great work

I have never made a Mortadella. The closest I have done is Lyoner. I wonder if a sous vide cook would have been more beneficial to the cooking on this? Hard to believe the month is almost over. I'm going to miss your morning video releases.

The sausage looks good for me I think a little less fat content would be just right for me Thanks Duncan

Thinking this would be a good time for a sous vide device.

I bout last years book fantastic

❤

I really enjoyed this when I made it. I just tied the probe into the "log" very tight just with twine. Still had some fat loss, but no "flavor fountain" I also added some lemon (quite a bit actually to the poaching water. No idea why i did that, but thought it was a good idea for some reason. worked out pretty well. Hey sausage making is a science without a doubt. but a guy just has to do a bit of experimenting on occasion too. At least I do. BTW if not for your EXCELLENT video, I would have done it exactly the same way by jamming a prob into it to temp it and have a "flavor fountain" as well. So seeing you, of all people, make a mistake here and there is valuable education just as much as the rest of it!

I like deli style sausage

nice spice blend for the sausage, doesnt look like a traditional mortadella but i would eat it

Another yummy looking Deli meat. Don't know which one to make first. Can't believe the end of the month is upon us.