The more information we have available, the more we realize the packaged meat we buy is loaded with unhealthy and cancer causing chemicals. But with this mortadella recipe you will no longer have to treat your family with nitrite laced red meat. You can make a healthy treat like homemade mortadella and add it to sandwiches or serve it as an appetizer with wine and cocktails.
Homemade Mortadella Recipe
- Pate meat (either chicken or liver) Pate Recipe
- 2 chicken breasts
- 1 onion
- 1 garlic
- 1 handful fresh thyme
- 2 sticks butter
- ½ cup sour cream
Cut the 2 chicken breasts into strips and season them. On high heat, melt some butter and cook the chicken strips for 3 – 5 minutes. Set them aside and prepare the pate.
Add the boiled livers or chicken in a food processor, then add the sour cream and spices. Process into a fine paste.
Grease a loaf pan with butter and line it with bacon strips. Make sure the bacon strips are covering the bottom and they hang on the sides of the pan, so you can easily fold them over the pate.
Add half of the pate inside the pan and arrange the fried chicken strips, in a way that they are not touching each other. That way, when you finally cut it, it will look like store bought mortadella. Cover with the remaining pate mix and start folding the hanging bacon strips on the top.
Cover the pan with foil and place it in another, larger baking pan. Add hot water to the larger pan, covering at least 1/3 of the mortadella pan. Bake at 375 degrees F for around an hour, usually less. You can tell when it’s done by pressing the top. If it’s fairly firm, your mortadella is done. Let it cool down and place it in the fridge to overnight.
Cooking tips and tricks
If you want your mortadella recipe to be more meaty, you can fry pork instead of chicken breast to add to the middle. Other than pork, experiment with cheese, carrots, spring onions and olives. Once done and chilled, you can keep your dish in the fridge for around 7 to 10 days. Keep it wrapped in aluminum foil, otherwise it may become dry at the ends. Seasoning is the tricky part, so you should always taste test during preparation.