Your New Go-To Skewers for Tailgate Season
Happy college football season to all who celebrate! And even if you don't, you'll want to get a load of these decadent grilled skewers from Memphis chefs Andy Ticer and Michael Hudman. Image: Josephine Estelle
If you’re ready to mix up your grilling lineup, try this Italian-inspired mortadella skewers recipe from chefs Andy Ticer and Michael Hudman of Josephine Estelle in Memphis.
“Grilling mortadella is a classic Italian preparation of the cured meat. This skewer is also a nod to Southern grilled bologna,” says Chef Michael. “The prep on this skewer is really neat. We make a bunch of different layers and press them together, and we then cut them into skewers. The layers consist of lardo, country ham, pork loin, and mortadella.”
To help you recreate the dish at your own backyard party or tailgate, they’ve shared a home cook-friendly version.
To cut through the rich saltiness of the pork, Andy and Michael serve the skewers with a quick fruit glaze, but you could easily swap it for your favorite tangy-sweet grilling sauce. And if your local grocery doesn’t have lardo on deck (a deliciously fatty cured meat), ask the deli if they have something comparable.
For the perfect pairing, the chefs suggest a lightly sparkling rosé like Brendel’s “Young Leon” Frizzante Rosé out of Napa Valley.
Josephine Estelle’s Mortadella Skewers
Equipment
- 16 skewers 6-8 inches long
Ingredients
Skewers
- 16 slices mortadella very thinly sliced
- 16 slices country ham very thinly sliced
- 16 slices lardo very thinly sliced
- 16 slices pork loin very thinly sliced
Berry Glaze (Optional)
- 2 pints any summer berries blueberries, raspberries, strawberries, blackberries
- 4 Tbsp sugar
- 1/2 cup water
- 1/4 cup fresh orange juice
- 2 Tbsp apple cider vinegar
- Lemon juice, from one lemon
- Lemon zest, from half of the same lemon
- Pinch of salt
Instructions
Skewers
- While your grill heats, fold meat slices into quarters. Add four pieces of meat onto each skewer, alternating between each type of meat.
- Grill over high heat, ensuring the edges get nice and crispy.
- Top with berry glaze or serve with your favorite grilling sauce!
Berry Glaze (Optional)
- Add all ingredients to a pot and bring to a boil.
- Once at a boil reduce to a low simmer and cook, stirring occasionally and smashing the berries.
- Cook down until thick.
Nutrition
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Visit our RECIPES archive for even more delicious menu ideas!
Alissa Harb
Alissa Harb is StyleBlueprint's Managing Editor, based in Nashville. A lifelong Tennessee native, Alissa has over 14 years of experience in digital media and loves writing about food, travel, and entertaining. She is a lover of dogs, true crime, and ordering for the table.
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Beautiful AND delicious!