Mortadella di Bologna

[@hammertiming8423]

This is great indeed, i love mortadella.. i made it few times last year, one in smoker and one sous vide. The smoker one came out better but it did take 15 hours to cook.. the fat cubes, i used to boil first so that easily melting fat gets rendered out and they keep their shape without creating holes and fall out once you start cutting.. mortadella the bigger it is the better it's going to taste.. I buy often a very wide one like 30-40cm in diameter, in thin slices in local bottega.. With some mozzarella and mayo in fresh bread is one of the best sandwich you can get.. im happy to see you make this 👍

[@BigWood76]

I’ve decided to start wearing a bib when watching your videos. The wife is complaining about the amount of drool stains. I would love to see a Cotto Salami video and or a mustard making video.

[@harrywarren5081]

Great looking sausage! And a delicious looking sandwich.

[@norme2681]

That's fine dinning, I love good mortadella.

[@gourmetwoodsman]

What timing, I just ordered some bologna casings to make a mortadella myself. Looks great brother! Thanks for the video!

[@MichaelJones-be2ke]

Excellent!!

[@conradbennett3251]

Awesome, as usual.

[@bobb.4169]

Nice job bro ! Looks outstanding. Great video production as well. Glad to hear that your nuts stayed in place 🤣

[@snivelbevad]

What diameter bag did you use and who was your source. Looks like a great recipe!

[@almaknack9543]

Lot of work!

[@AgeofAnderson]

@@almaknack9543 It is, and the clean up may be the hardest part. Thanks for the comment!

[@pmgn8444]

My Mortadella di Bologna has a first name. It's A, G, E My Mortadella di Bologna has a middle name. It's O, F My Mortadella di Bologna has a last name. It's A, N, D, E, R, S, O, N! Very nice!

[@Joe-pr1ut]

I appreciate your work. Why not set the sous vide at 155 degrees so it doesn't overcook? Thanks.

[@AgeofAnderson]

I did that in my trial run, and it took so long to cook that it started to lose some moisture, and the fat started to run out a bit. It came out alright, but the quicker cooked one was a bit better.

[@Joe-pr1ut]

@@AgeofAnderson thanks

[@johnreeves8156]

Is this the same basic recipe you would use for making an olive loaf? As a kid I loved olive loaf, and wouldn't mind trying to make my own

[@AgeofAnderson]

@@johnreeves8156 Yes, indeed. Thanks for the question!

[@zakelwe]

Love the Hindenburg link for your first attempt, the 2nd one looked fantastic. If only those Germans had a lot of iced water .....

[@AgeofAnderson]

😆

[@SB-qm5wg]

Wurst News Special. That made ma laugh 😆

[@aldosignorini5325]

O mais importante é a Temperatura interna da mortadela. Não dá p ver???

[@johnmurner2418]

looks great! What kind of cheese did you put on there. raclette?

[@THE-X-Force]

Looked like maybe Muenster to me.

[@AgeofAnderson]

It was indeed muenster.

[@TheInvisibleOne1026]

We missed ya brother!!!

[@toeknee5464]

do you put the grinder head in the freezer too to make it ice cold aswell

[@AgeofAnderson]

Always!

[@Chronicseedsinc]

There’s something about elevator music and a Man with a sharp knife 😂

[@larrywarner9314]

I've had mortadella and never seen nuts in it ?

[@jallen717]

The largest link town episode ever!

[@beechermeats9797]

For the algorithms bay bay

[@mikesmicroshop4385]

Just an FYI, but you are supposed to patch the fat chunks and then chill them before adding them to your batter!