Mortadella di Prato. 1001 Greatest Sausage Recipes

[@Sammy-qx2ry]

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

[@duncanhenry]

Congratulation you won a copy of 1001 Greatest Sausage Recipes!

[@Sammy-qx2ry]

Thanks ! That’s great. We are big fans and enjoy your videos so much. My husband has everyone raving about beef ham.

[@Sammy-qx2ry]

PS David will be in touch with contact information.

[@georgebennion3701]

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

[@silmarawilliams8404]

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!

[@bigcheesedog2645]

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.

[@alexanderbigwood2686]

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

[@kelvinsoloway4047]

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

[@garyzag1912]

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

[@absoz]

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

[@timothydonohoo-ii6vk]

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

[@johnmiller-kr4jy]

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

[@robertshaw4109]

Hi I really enjoyed my visit to your shop.

[@mmcdo61930]

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

[@chrisgenrich1412]

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.

[@marccollo8776]

Thanks for sharing your experience with new recipes.

[@chefsword1]

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

[@carlkaufman5257]

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

[@shaunparfitt6114]

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

[@pjconnelly5334]

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

[@daviddiviney5599]

Thanks for the video. Looks delicious!

[@gordonsanders1486]

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!!

[@fousea12]

Another great how to! Thank you!

[@toddgreene1704]

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.

[@vaazig]

Have you tried making cheese? Very tiny differences produce entirely different cheeses. Really fun.

[@toddgreene1704]

I think you meant that comment for Duncan, but I haven’t yet tried making cheese. It does interest me though, as I love cheese.

[@vaazig]

@@toddgreene1704 Nah, meant you as you mentioned the subtle differences. Try it as it gives you insight in what makes a good cheese. Gavin Webber is the defacto curd nerd on KZbin and he has easy to follow videos.

[@toddgreene1704]

@@vaazig gotcha. It's definitely on my list of things I want to get into, when time and money allow!

[@vaazig]

@@toddgreene1704 Great! You can start off really gentle with paneer (just requires milk and lemon juice) or Lebanese labneh balls that only require a cheese cloth, yogurt and herbs to roll the balls in.

[@toniturtlesalapanov4854]

I'm so glad I found you on KZbin!

[@robc9706]

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.

[@hardyschlegel1048]

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

[@pcnerd05331]

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

[@lucfont]

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👍

[@harrywarren5081]

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

[@ShiraKaiman]

yum something new to try thank you for the video

[@idalmislorenzo3281]

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

[@llewellynstewart7321]

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.

[@countrygrown2836]

Looks good. Would like to try this one

[@robmerrell1745]

Thanks for another great video.

[@briankryschuk2217]

Looks Great . Worth trying.

[@onhookoffhook]

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

[@murraydelawski7496]

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.

[@catfishharry11]

Duncan, thank you for all the videos.

[@peterpaulaski6586]

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

[@billklaassen5893]

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

[@stevemichalski2538]

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

[@rjmiv857]

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

[@aanitaobrien]

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

[@ryanezio3852]

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!!

[@brewitup]

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.

[@raffaellac.3333]

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

[@jamessmith6371]

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!

[@timothypage-il2ut]

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.

[@mccecm]

At last a good Recipes. Look delicious

[@michaelduncan2759]

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

[@bobb.4169]

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 !!

[@ToddIngham]

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.

[@TheTwinkletoad]

I want to try the sausages LOL they look delicious

[@garystinnett8323]

Another case of this looking really good.

[@ericmiller3579]

another great video

[@TheWhitetailrancher]

Looks really good brother!

[@Robee131]

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

[@redoorn]

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

[@jaychristensen5406]

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

[@burtonurnie4961]

Yum. Wished I lived closer.

[@AndreQuirion]

It still looked quite good!

[@MegaOldschool61]

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

[@arghalardgoa]

Looks delicious,

[@BronsonWally]

Looks great

[@ChickenBaconRanch1776]

Looks good!

[@nthomp77]

Awesome video

[@dusterbrown77]

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.

[@kbendle1556]

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

[@MrRoach51]

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!

[@LKMKully]

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

[@victormaack2353]

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

[@jffsilva0]

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.

[@NerainerRidgeway]

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?

[@MrKev526]

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.

[@gigajoule4500]

Pretty good result for a first try.

[@mikenicholson2548]

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

[@mikerickertsen9727]

Great job

[@paradigm_rhyme]

Cooking that sous vide would have been the ticket.

[@tpcdelisle]

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. 😁👍

[@gondolarides5178]

This looks so tasty

[@billyderrick3303]

Looks good

[@garybarnard7061]

That's beautiful

[@philiplabrie3822]

Looks like a good sausage

[@theoriginalchefboyoboy6025]

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...

[@kevinerhart8461]

I need a stuffer to make some of these sausages what is the size range stuffing tubes should one be looking for?

[@billycoleman1128]

Still enjoy that you show your deviation

[@jamesmckeon8251]

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

[@Scrap5000]

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

[@loadtoad1a732]

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.

[@kimbarron4239]

How well do you think it would freeze, would the texture still be good? Doing a 1lb batch sounds like too much work, but it would take a while to eat 5lbs.

[@mojomike3913]

Looks good to me!

[@brianbuchan3567]

One more only couple of days to go 😢 great work

[@rogerforsthoefel8307]

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

[@airframe99]

looks good

[@eaglezxz3354]

Wd have been interesting to have heard your remarks on what that liquor tasted/ smelled like.And if 1 tsp pr kg was noticable after cooking. Thnx for showing us.Gotta make some kabanosy one of these days soon .

[@joealta3450]

The liquor they're referring to is Campari. It's available in almost any liquor store but not many people know it gets its red colour from insects...

[@AmericanExpatInThePhilippines]

It looks fine.

[@TheWhitetailrancher]

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!

[@briantremel6675]

What casing could be used in place of beef bung? Just a plain fibrous casing?

[@RustyJake1612]

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.

[@onepanman9852]

That looks like a nice deli meat and would supply me & the wife for a year I am sure...I also think some smoke would give it some nice colour.

[@paulwinks4714]

What would be an appropriate substitute for beef bung in this application?

[@duncanhenry]

80 to 90mm casing

[@duncanhenry]

Fibrous