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Mortadella di Fegato al Vino Brulé is a version of mortadella made around Milan, Italy, particularly in Salice Terme.

It is made from pork: pig's liver and lean meat, plus for fat, either pancetta (pork belly) or minced lard.

The liver, meat and fat are minced and mixed with saltpetre.

Spices including cloves, sometimes cinnamon sticks are put in wine, and the wine is mulled. The mulled wine is then mixed into the meat mixture, which is then packed in a wide natural casing (intestine or bladder.)

The sausage is aged in a warm room 64 to 68 F (18 to 20 C) for 7 days.

It will weigh 21 to 25 oz (600 to 700g), and be soft and dark red.

The liver taste comes through.

The sausage needs cooking.

Also called:

See Also:

Pork Liver

Other entries for:

Mortadella
Mortadella della Lunigiana, Mortadella delle Apuane, Mortadella di Accumoli, Mortadella di Amatrice, Mortadella di Campotosto, Mortadella di Cavallo, Mortadella di Fegato al Vino Brulé, Mortadella di Fegato Cruda, Mortadella di Maiale di Camaiore, Mortadella di Prato, Mortadella Nostrale di Cardoso, Mortadella Trequandina, Mortadella Viterbese

Other entries for: Affettati

Affettati, Coppa, Mortadella

Other entries for:

Meat
Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak