Your New Go-To Skewers for Tailgate Season

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

Crispy grilled skewers with four types of meat — mortadella, country ham, lardo, and thinly sliced pork loin. Perfect as a main dish or appetizer!

• skewers

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

Skewers

Berry Glaze (Optional)

AppetizerAmerican/ItalianSkewers

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Visit our RECIPES archive for even more delicious menu ideas!