Classic Italian Mortadella | Celebrate Sausage S03E22

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Today we are making the classic Italian Mortadella.
Be sure to check out Kotai Knives and their beautiful selections here: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
You can find a printable recipe here: twoguysandacooler.com/classic...
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Eric
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Опубликовано:

21 окт 2022

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Комментарии : 122

@2guysandacooler Год назад

Be sure to check out Kotai Knives and their beautiful selections here: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )

@henryian 4 месяца назад

This is a useless recipe for home DIYers. We dont have those equipment so what good does your recipe do for us?

@2guysandacooler 4 месяца назад

@@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

@henryian 4 месяца назад

@@2guysandacooler Then change the title of your post and ad "recipe that requires years of experience and commercial or special equipment.

@2guysandacooler 4 месяца назад

@@henryian 🤣🤣🤣 Thats hysterical. You should check out my salami videos. Entertainment purposes only

@henryian 4 месяца назад

@@2guysandacooler you are full of it.

@rickloginname Год назад

This is a freaking master class

@tmcche7881 Год назад

... took the words right out of my mouth. Hats off to the Masters.

@absoz Год назад

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

@ronniesuburban Год назад

No curing salt? That surprised me a bit but I learn something new everyday. Great video. Thanks!

$@iamafractal$

@iamafractal Год назад

I’m so gratified to see you not blithely throwing nitrites into just everything.

@bbqseminars8447 Год назад

Excellent video as usual, Thanks a lot Eric for your well explained content. Cheers

@myown2101 Год назад

Thank you so much for sharing your knowledge and experience! Very grateful!!!

@McGieHomesteadAdventures Год назад

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!!!

@2guysandacooler Год назад

That sounds like my kind of day!!!

@_J.F_ Год назад

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 😋

@georgesevelle8778 Год назад

Enjoyed this episode, epically the tips on how to bind the add-ins.

@Dontmakemereregister Год назад

This seems like a good weekend project, Im gonna order some casings right now!

@Gribblefitz Год назад

Love your videos, thanks for making them!

@aaandis Год назад

Looks SO good! Wish I could taste it. A Great Big thumbs up well deserved.👍

@ryanlonewolf1178 10 месяцев назад

Thank you for all your videos . Just starting into making my own sausage.

@johnbelvedere5040 Год назад

Beautiful, just beautiful!

@billshepherd4331 Год назад

That looks Fantastic!

@edmonda.9748 Год назад

Excellent job Loved it

@barbaralucero2772 6 месяцев назад

Looks so good!

@lilpixie25 Год назад

Wow, that looks challenging! One day I might try

@leethurston4774 Год назад

Awesome video. Thanks

@jimlee5626 Год назад

Looks great

@SmokyRibsBBQ Год назад

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.

@2guysandacooler Год назад

Thanks Russ!! That's correct. Water or chicken stock, or pork stock.

@SmokyRibsBBQ Год назад

@@2guysandacooler Thanks Eric!

@leahtiferetrabinovitz6518 Год назад

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

@henryian 4 месяца назад

I wish some one did this with home kitchen appliances rater than commercial kitchen equipment. But than you for posting.

@003Lexa 5 месяцев назад

HI. Eric. Thank you for your nice video. What is the model of your food processor?

@jacklawson1367 Год назад

I’m making it!!!

@jtaylor9388 Год назад

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?

@2guysandacooler Год назад

yes

@magicman9486 Год назад

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?

@kingmonkey5011 Год назад

I wish I could try it. I hate Mortadella so I'm always interested to know if I would prefer other variant

@diap727 3 месяца назад

I love lidl mortadella

@richardmullins1883 4 месяца назад

Looks great. I like mine a little darker.

@user-kw7pf3ni6d 10 месяцев назад

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.

@borisstanglo6313 9 месяцев назад

How long it stays good in fridge when i dont open vacuum bag after sous vide? Thank you

@davidmaruska1641 Год назад

What brand/model food processor are you using?

@lukaskos6562 Год назад

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!

@Brewer35 Год назад

If you want to add pistachios and olives, will the recipe specify amounts? Looks great, love to give this a try!

@myown2101 Год назад

Just eyeball it, depending on the volume.

@davidl6641 Год назад

Can pistachios be too many?

@RBN720 19 дней назад

Can curing salt or nitrites be used in the process of making mortadella?

@LovingSoul61 Год назад

Can whey powder be used as the binder?

@nicolamondelli3782 6 месяцев назад

how come you add wine to the mixture? and why the color is not a bright pink?thank you 😊

@mikererichaq3402 Год назад

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

@2guysandacooler Год назад

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: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vBIuZu285dQ.html Basically, the coppa muscle (neck muscle) is the top section that runs just under the spine on the Boston butt

@mikererichaq3402 Год назад

Hey Eric, Thanks for your help!! Happy New Year, Mike

@davidens8204 Год назад

great video as to be expected from the master of most things meaty ...lol see you next time

@421rants2 Год назад

Now I want a muffaletta.........you're killing me. = )

@UKHazzie Год назад

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.

@vaazig Год назад

Whole pistachios and whole peppercorns. I've never made it, but I'm a mortadella eating expert! 😜

@2guysandacooler Год назад

Whole

@denverbri69 Год назад

When I made your beef mortadella I added pink pepper corns. Try it sometime. :)

@2guysandacooler Год назад

nice!!

@MarkRichie Год назад

Amazing recipe. But I think I will just buy some. 😀

@mymountainlife69 Год назад

what food processor is that you used in this video?

@2guysandacooler Год назад

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.

@michaelminasian4891 Год назад

How long will this last given no curing salt or curing step?

@2guysandacooler Год назад

a week in the refrigerator or you can freeze it

@enriquepizarro8591 5 месяцев назад

Can you make a Puerto Rican Mortadella. It's more like a salami than a bologna.

@thomaswheatley491 Год назад

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.

@2guysandacooler Год назад

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.

@thomaswheatley491 Год назад

@@2guysandacooler Thanks for the reply and amazing free quality content. I’ve made emulsified sausage before and swore, never again. But, here we are 😀.

@user-jh2nz7ey5s 5 месяцев назад

Can you use low fat dry milk instead of the potato starch?

@2guysandacooler 5 месяцев назад

yes, as long as it's "high heat" you are good to go

@davidl6641 Год назад

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.

@2guysandacooler Год назад

Check this out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YZX-dVObqjc.html

@davidl6641 Год назад

@@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.

@kellykelly6576 Год назад

I don't like wine. What can I use instead Plz? What about iced water ?

@MrRilarios Год назад

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

@kellykelly6576 Год назад

@@MrRilarios thanx....

@nusaibahsongstress7153 Месяц назад

can I skip the wine or anything alternative to wine?

@2guysandacooler Месяц назад

sure you can skip the wine. Just sub with water or chicken stock, or cream, basically any liquid

@andrewwebster13 Год назад

I honestly got nervous watching those temps close in someday I need to man up to emulsification.

@colinpayton8509 Год назад

What's the food processor you used?

@2guysandacooler Год назад

It's called A Robot Coupe

@colinpayton8509 Год назад

@@2guysandacooler right. But which one?

@joeman70 Год назад

@@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!!

@jamewakk Год назад

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.

@2guysandacooler Год назад

You would be surprised. These knives seem to do so at 14 degrees out of the box, they're razor sharp.

@McGieHomesteadAdventures Год назад

@@2guysandacooler I’m gonna have to try one!

@jamewakk Год назад

@@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.

@desrtskypavers 5 месяцев назад

Did you use low temp dry milk powder ? You need high temp dry milk powder. They don't work the same.

@2guysandacooler 5 месяцев назад

lol. very true. check this out ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R_H5h14Wrq0.htmlsi=NFK8xv7ZHEcB9n7m

@zwyczajny2290 6 месяцев назад

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?

@2guysandacooler 6 месяцев назад

Oh yeah!! That's a nice unit. Be sure to sharpen the blades before you start chopping meat..

@zwyczajny2290 6 месяцев назад

@@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.

@lenochka225 Год назад

Is there another way to cook it?

@2guysandacooler Год назад

steam it is a great way to cook this

@lenochka225 Год назад

@@2guysandacooler thank you. For how long? Do I need a special steamer? Low heat? What about boiling?

@MadPick Год назад

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! :)

@2guysandacooler Год назад

😥

@McGieHomesteadAdventures Год назад

Yes! I can’t believe it is already about over! Fastest month of the year!!😅

@mehshab4737 Год назад

😍😍😍😍😋

@katielongbridge5395 4 месяца назад

please make one with chicken

@rapsod1911 Год назад

I heard that Italian add little bit of donkey meat in mix.

@vartanpashayan297 10 месяцев назад

looks good but its cut way too thick it should be see-through

@t3nder-4pe 7 месяцев назад

"chercootary"

$@iamafractal$

@iamafractal Год назад

When you’re using wine for sous vide, boil out the alcohol first.

@2guysandacooler Год назад

nice tip

$@iamafractal$

@iamafractal Год назад

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.

@jimbop4499 Год назад

Slow cooked but no prague powder???

@2guysandacooler Год назад

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..

@user-bw1ic5eu8d 7 месяцев назад

Дякую за чудовий контент.робила за вашим рецептом Мордателлу.перший раз.дуже смачно.❤❤❤❤

@rigoutz Год назад

Cure #1, not necessary?

@2guysandacooler Год назад

no, it's optional

@rodkeller1204 7 месяцев назад

Good on you for having a sponsor, but nobody should pay $187 for a knife.

@2guysandacooler 7 месяцев назад

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.......

@rodkeller1204 7 месяцев назад

@@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.

@2guysandacooler 7 месяцев назад

@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.

@Cricket101382 11 месяцев назад

Those knives are a scam

@MrDCrosswell Год назад

`Classic' Mortadella was made from donkey meat.

@3FAZNI Год назад

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.