Composition / ingredients
Step-by-step cooking
Step 1:
Scroll 200 gr. beef and 200 gr. pork through a meat grinder. Add salt, pepper, mix, actively beat off.
Step 2:
Finely chop the remaining 100 grams of pork, add garlic passed through a garlic press, mix into the meat. Add the beaten egg and knead.
Step 3:
Cut vegetables: olives — in circles, pepper — in small cubes. Stir into the meat.
Step 4:
Cover the container with minced meat with a film and put it in the refrigerator for 3-4 hours.
Step 5:
Put half of the chilled meat on a food film, give an oblong shape. Wrap the workpiece tightly with a film in several layers so that the future mortadella does not fall apart when slicing. Do the same with the second part of the minced meat.
Step 6:
Cook the mortadella for 1.5 hours over medium heat.
Step 7:
Cool the sausage, remove the film and roll in red pepper or paprika. Shelf life is 2 weeks in the refrigerator. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Beef fat - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Olives - 115 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Paprika - 289 kcal/100g
