Mortadella Di Prato

Mortadella di Prato is a traditional Italian sausage from the city of Prato, made with pork, salt, pepper, garlic, and red wine.

Ingredients - Serves 10

Cut the pork shoulder and belly into small pieces.
Mix the pork with the salt, pepper, garlic, and wine, and let it marinate for 24 hours.
After marinating, grind the pork mixture through a meat grinder into a large bowl.
Rinse the hog casings and keep them in a bowl of warm water.
Stuff the pork mixture into the hog casings, twisting them into links every 10 cm.
Hang the sausages in a cool, dry place for 2-3 days to cure.
After curing, the Mortadella di Prato can be cooked in boiling water for about 3 hours, or until the internal temperature reaches 75°C.
Let the sausage cool before slicing and serving.