Mortadella di fegato al vin brulè

Lombardy

Mortadella di fegato al vin brulè

Sausage typical of the entire region, produced with the liver and pork and cured for at least 30-40 days.
It looks like a U bent sausage tied with a rope.
Stuffed in bladder or bowel, is presents as a mixture of fine-grained dark red within which one can see the bacon.
It is sold in pieces with a weight of between 600 and 700 grams.
It is eaten raw or cooked, preferably.

INGREDIENTS
Pig liver
Lean trimmings pig
Bacon
Mulled wine
Cloves
Cinnamon
Salt
Pepper
Spices and natural flavors vary from manufacturer to manufacturer
Sodium nitrate (E 251)
Natural gut pig

STAGES OF PROCESS
Husking liver
Husking meat
Preparation of tanning
Transfer meat, bacon and liver in mincer
Fine grinding of liver and meat
Adding mulled wine with cinnamon and cloves steeped
Adding tanning
Blend until smooth paste
Transfer sausage
Bagging
Tying string
Ripening at 18-20° C for 7 days
Maturing in the cellar for 30 days

AUTHOR
17/03/2006 – Paolo Boni

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