Pepper Crusted Mortadella

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Print Recipe
5 from 2 votes


Elegant and delicious
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
How much do you want to make? 1000 grams


Optional Ingredients


  • Dice backfat into small cubes and blanch for 3 minutes
  • Grind the lean pork and the fat separately twice. First time through a 6 mm plate, partially refreeze then grind again through a 3 mm plate.
  • mix the gelatin with your wine until fully dissolved.
  • Mix the salt and the cure in with the ground lean pork and place in your food processor. Chop for 3 minutes adding half the chilled wine. Try to keep the temperature between 35-39F
  • After meat has been chopped add the fat and the rest of your seasonings. Emulsify in your food processor. Add the rest of the wine and the ice water while chopping. Chop till the temperature reaches 57F.
  • Dust your whole ingredients (blanched fat, pistachios, etc.) with potato starch to help them adhere better to the meat.
  • Mix your meat batter with whatever whole ingredients you plan on adding (cubed fat, pistachios, etc.)
  • Stuff into your casings and let rest in the fridge over night.
  • If you plan on smoking your mortadella then smoke low and slow. Start at 110F and slowly work the temp up to 175F (over a 10 hour period) until the internal temp reaches 150F
  • If you plan on poaching then place the mortadella in 176F water and cook till the internal temp reaches 155F.
  • After it's cooks cool it down in an ice water bath and refrigerate overnight. Enjoy

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4 thoughts on “Pepper Crusted Mortadella

  1. Robert

    Can I substitute Pork belly for Back Fat?

  2. Tom Wohl
    Tom Wohl

    The Sausage Makers don’t carry the pepper crusted casings anymore. Do you have another source for them?
    Thank you.

    1. Eric

      That’s unfortunate. I’m not sure who else might sell them..

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Recipe Rating


Jump to Recipe Print Recipe Post Views: 59 Follow basic emulsified sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Grind your meats and fat according to this recipe till smooth-keep temp under 40FWhen you add the
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Jump to Recipe Print Recipe Post Views: 177 Follow these tips when making this sausage. Clean and Sanitize all of your equipment.Buy fresh pork from your butcher (trichinella free)Keep your meat and grinder parts super cold (below 35F) during the grinding processGrind on a 10mm plate then again on a
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