Serves: Makes about 400g - Time:
A recent trip to Bologna, home of the great mortadella sausage, provided an insight into what you can do with this beloved Italian sausage. It was served au nature, griddled with some bitter radiccio (delicious combination) and made into a mousse- which I had to try and recreate as soon as I landed back in the UK. I had brought back with me a giant wedge of mortadella but you can use the ready sliced stuff. There’s a hint of puréed Spam about the look of the mousse but please trust me when I say that it is delicious.
- 250g mortadella sausage, roughly chopped
- 30g unsalted butter, softened at room temperature
- 100g cream cheese
- Put the mortadella and butter in a food processor and blend until thoroughly mixed. Add the cream cheese and blend to a smooth purée. Scrape into a bowl or kilner jar and refrigerate until ready to eat. Serve with warm toast.