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Mortadella in this recipe is more of the once extremely popular in our country "Hamburg sausage" than mortadella. The sausage made in ham box, not only looks but also taste reminds us of that not-so-recent past.
Necessary products:
1700 g ground pork shoulder
500 g bacon
500-600 g of back fat (half ground, half diced)
220 - 250 g ice flakes
2 tsp white pepper
1 tsp ginger
1 tsp of nutmeg
2 tsp garlic pellets
2 tsp ground white mustard
20 g nitrite salt (optional)
20 g cooking salt