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 raspé, puis meslez bien auec la chair, v 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, D. 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.