Here are a few things you might find useful when making this sausage
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Breville Sous Chef Food Processor
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Custom Cutting Board
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Classic Italian Mortadella
Elegant and delicious
How much do you want to make? 1000 grams
Ingredients
- 650 g lean pork
- 200 g back fat
- 150 g blanched cubed back fat
- 18 g kosher salt
- 3 g white pepper
- 3 g coriander
- 5 g garlic powder
- 2 g onion powder
- 3 g nutmeg
- 20 g potato starch – this ingredient is added at the end of the process. Don't mix it with the other spices.
- 45 ml cold red wine – cook out the alcohol first
- 150 ml cold Ice water
- a little potato starch for dusting the back fat
- 100mm casings
Instructions
Prepare the Blanched Back Fat
- Dice backfat into small cubes and blanch for 3 minutes
- Place the blanched back fat on some paper towels to dry off and keep them in your refrigerator to cool down.
Prepare the Sausage
- combine the water and wine and chill. you want this mixture to be ice cold. The liquid additions in this recipe will be this mixture.
- Clean the meat from any sinew and arteries. Cut the meat and fat into cubes that are small enough to fit into your grinder. Place your meat into the freezer to chill. You want the meat to be below 32f (0c) before you grind.
- Grind the lean pork and the fat separately through a 6 mm plate. Rechill. You want the meat and fat below 32f (0c).
- In a food processor with sharp blades, mix the chilled meat and the spices. Do not add the binder at this step. Chop for 30-45 seconds adding 1/3 of the ice-cold liquid. The temperature needs to be below 45f (7.2c) during this initial chopping stage.
- After the meat has been chopped and looks like a smooth paste add the fat and 1/3 of the ice-cold liquid as well as the binder (potato starch). Chop for another 30 seconds.
- Scrape your bowl down with a spatula, add the rest of the ice-cold water and chop till the mixture looks homogenous (another 30 seconds or so). DURING THIS SECOND CHOPPING STAGE, KEEP THE TEMPERATURE BELOW 55f (13c).
- Lightly dust the blanched back fat with potato starch and add to the meat mixture. Mix till well incorporated. If the mixture seems a little stiff add a little water at a time till it's very sticky.
- Stuff into your casings.
- To poach the mortadella. Place the mortadella in 176F water and cook till the internal temp reaches 155F.
- To cook sous vide. Set the water bath to 145f and cook for 3-4 hours
- After it's cooks cool it down in an ice water bath and refrigerate overnight. Enjoy
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how long can it stay in the refrigerator?
If you make this like I wrote it, it can be in there for a week or so.
I see that there is no Prauge Powder #1 in the recipe. Is that correct?
That is correct. You can add it as a preservative if you want. Just reduce the salt by .25% and add .25% cure #1 to the mixture. Be sure to let it rest overnight in the refrigerator prior to cooking.
Hello there looks like a great recipe, can’t wait to try it. Can I use corn starch instead of potato starch. Only because I have it. Otherwise I will go get some.
Thanks. A.N
That should work
Hi Eric can I use 70mm beef bungs for the casings
Sure
where are measurements for the garlic white pepper and coriander.
The recipe has all the measurements listed
Do you know how this would freeze if I made a larger batch?
Yes, It freezes great
I saw in the video when you added the chilled red wine but was using these instructions to make it today and missed adding the red wine. Is that step missing from these written instructions?
I’m sure it’ll be fine, though.
I just checked the recipe and it’s there. It says 45ml of cold red wine, cook out the alcohol first..
Correct, it’s listed in the ingredients, but not in the instructions. It doesn’t say when to add it.
I see. Combine the water and wine (makes it easier), chill it till its ice cold. Then use that for your liquid additions in this recipe. I’ve updated the instructions to reflect this.
Pretty interesting recipe. No myrtle berries in the real Italian Mortadella?
Could I use tapioca starch
Will throwing hand full of chopped pecans change anything?
I think that would be great!!
does it freeze well?
oh yeah!!
Can I use tapioca starch
yes
No Prague powder,, hmm, how about adding a little , .25% celery powder or seed to help preserve and extend the life of the product?
you certainly can do that