Cured meat
Mortadella di Bologna
Quick answer
Mortadella is a large cooked pork sausage from Bologna studded with fat and sometimes pistachios.
The American 'bologna' descends from it.
How to use it: thin slices in sandwiches, cubes with drinks, tortellini filling.
- Type
- Cured meat
- Origin
- Emilia-Romagna (IGP)
- Made from
- Finely ground pork with cubes of fat
- Best uses
- thin slices in sandwiches, cubes with drinks, tortellini filling.
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How do you cook sausage and peppers in the oven?
Roast sausage and peppers at 400°F (205°C) for 35 to 40 minutes on a single sheet pan. Toss the peppers and onions with olive oil and salt, nestle whole sausages on top, turn everything once at 20 minutes, and finish when the sausage reads 160°F.