Everybody knows mortadella, the famous Italian sausage from Bologna. Last year I even tried to make it myself. When I was in Bologna last year I discovered a sausage that is related to mortadella but almost unknown outside Italy: Salame rosa.
I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two.
Red Head cheese is just as much a variety of head cheese as it is a variety of blutwurst. There really isn't a solid line that separates the two, but obviously in head cheese the gelatinous and connective tissue component is dominating.
The very first recipe on this blog was for Leberkäse. Shortly afterwards I made Weisswurst. Here is something that in a way is a cross between the two. Kalbskäse is very much like Leberkäse, but it is made with veal and pork just like Weisswurst and it does not use nitrite, so it is not pink.
Some of the best salami I have ever eaten I was made with donkey meat. Donkey salami is almost uniquely made in Italy and Corsica. Unfortunately it is very rare, so in my quest to make something similar at home I resorted to horse meat.
Lard has gained quite a bad reputation in recent decades. Whenever the world "lard" is mentioned, the words "arteries" and "heart attack" are likely to follow. But meanwhile the tide has been turning also from the science side of the matter. In many parts of Europe lard with scrathings has traditionally been eaten as a tasty spread on bread, and it is both inexpensive and easy to make.
If there is one type of sausage that divides people, then it is blood sausage. For some it is a delicacy, others feel disgusted by it. It should come as no surprise that I belong to the former group of people. So it is only consequent that I also try to make some proper blutwurst in my sausage kitchen.
In Germany there are countless varieties of Leberwurst, two of which I like in particular. For one there is the grey "Hausmacher" style from Palatinate. Being born in Mannheim this may well be called my home sausage. Then I also love the smoked variety in thin rings which is also suitable for air drying. So when I decided to convert my ProQ Frontier water smoker to cold smoking I did not have to think for long what to make as first job.
"The stockwurst is as good as dead.", Bavarian satirist Gerhard Polt said in an interview [link in German] over 15 years ago. A good stockwurst is just as good as a weisswurst, and it would be a shame if this type of sausage eventually became extinct.
Yesterday I have tackled a very interesting sausage making project: mortadella. I intended to get as close as possible to the original specifications for Mortadella Bologna IGP, the "proper one".