Mortadella
This recipe may be related to the Italian sausage recipe of a similar name, Mortadelle. Unlike its Italian cousin, however, this recipe does not contain liver.
Country: France
Century: 15th
- 1 pound ground pork
- 1 oz grated parmesan cheese
- 1 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp pepper
- 2 oz water
- Casing
Mix all ingredients together and stuff into sausage casing. If the mixture seems to difficult to stuff, add more water. Cook in any method you desire; frying, baking, grilling, boiling, etc.
Original Recipe sources
Source [Ouverture de Cuisine, T. Gloning (transcr.)]: Pour faire mortadelle. Prennez six liures de chair comme dessus, & mettez dedans deux onces de sel, demye once de poiure comme dessus, vne once de canelle en pouldre, quatre onces de parmesin raspè, puis meslez bien auec la chair, & emplissez les boyaux, & faictes saulsisse, comme vous les voulez auoir grosse ou petites. Notez qu'il les faut manger chaudes auec quelques choux flori [>floris] ou autres..
Source [Ouverture de Cuisine, Daniel Myers (trans.)]: To make mortadella. Take six pounds of meat like above, & put therein two ounces of salt, half an ounce of pepper like above, an ounce of powdered cinnamon, four ounces of grated parmesan, then mix well with the meat, & fill the intestines, & make sausage, like you want to have, large or small.