Springform for Mortadella?

[pilsnerkokaren]

I have made mortadella with good results a few times but have difficulty finding beef bung.
Should I be able to use a variant of springform? I can manufacture it myself with thin stainless steel sheet and it would be Ø14cm and 26cm long with hoop that holds the sheet together. I have not solved how to make the ends yet, but it should not be that difficult.

But will it be a disaster when the sausages is to be cooked?
The sausage swells a lot when you simmer it but thats is no problem becourse the beef bung is compliant but my springform will not be affected by the heat at all.

[crustyo44]

Can you import dried pig casings from China? They are now the biggest manufacturers in the world of these things and are available in all sizes and shapes.
I buy them a lot and our strict Quarantine laws will allow them to be imported into Australia. Try:
https://www.aliexpress.com/store/group/ ... e5c09V4V1b
If you can't find what you want, just keep on trying, it will be listed. All postage is free.
Cheers
Jan.

[crustyo44]

Check this merchant out as well.
https://www.aliexpress.com/store/184973 ... 260.wxHiLv

[wheels]

It may be possible to use a cloth casing for this. Big Guy uses them them for cooking liver sausage, but I've never used them myself.

It's referred to here:
viewtopic.php?f=13&t=10871&p=93446&hilit=cloth+bag#p93446

...and here:
viewtopic.php?f=1&t=5207&p=43801&hilit=liver+cloth#p43801

HTH

Phil

[RodinBangkok]

If all your doing is poaching then place in an open pan similar to a meat loaf, finish in a low oven in a bain Marie cover with foil to prevent any browning to your desired internal temp.

[pilsnerkokaren]

Thanks for your respons.
@Crusty
I can get beef bung here in Sweden but the problem is that I never have one when I want to make Mortadella

@Wheels
Never heard of cloth casing, but that may be the solution. Will talk to the woman of my life and ask her if she can help me.

@RodinBangkok
I want to have the mortadella in the shape of a sausage, so making it as a meatloaf maybe works but isn´t a option for me.

[pilsnerkokaren]

I Couldn´t resist, so I made one


Today I tested it and it works really good.


I stuffed it with my normal recipe of Mortadella and simmered it in the oven for 4 hour at 85-90°.
No problem of any meat running out of the "casing" but the sausages shrinked after I chilled it, but it made it just easier to losen the sausage from the casing.

[NCPaul]

Great job!

[wheels]

It looks fantastic.

[DanMcG]

The mortadella looks great, and your fabricating skills are pretty good to!
Nice work.

[pilsnerkokaren]

Thanks.
The Mortadella on the picture didn´t taste that good so I made another one later last night.
I probably had dived to deep into the freezer when I searched for suitable meat and found bacon-smoked ribs. The sausage got a bit bitter in the taste of it. But sausage number two tasted just as it should.