How to make
In a large baking pan, place the two types of minced meat, the sliced ham and mortadella, the sliced raw carrots, the whole olives, the two eggs, the grated Parmesan cheese, the grated nutmeg and the salt.
Mix all of the products well. From a piece of cotton fabric sew a case, which is about 20 cm wide and 40 cm long.
Fill it with the prepared mixture, by trying to press well, so that there are no gaps around the pieces of ham and mortadella. Tie the case tightly.
In a large pot pour about 3 liters of water. Put two chopped carrots and two stalks of celery and the peeled whole onions. Add one level top tablespoon of salt.
Put the pot on the stove and when it boils, carefully release the cooked sausage. Boil for 1 hour and 30 minutes.
Remove the finished sausage and place it on a smooth board, place the board on a tray and press the sausage with another board on top. Put a weight of 10 kg on it. You can use a tube of water.
This is done so that the air comes out and the sausage takes shape.
Leave it for 10 hours, then cut the case with scissors to release it. You can store the finished Galantina for a few days in the refrigerator, or you can cut it into pieces and freeze it in the freezer.
Enjoy this very tasty Italian sausage!
Note: Do not discard the broth from cooking. Pour it into bottles and use it for other dishes!
