www.sausagemaking.org

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.

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.

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

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

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.

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.

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.

Great job!

It looks fantastic.

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

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.