Mortadella
15 servings
270 minutes
The recipe is taken from the book "Homemade bread, sausage, cheese with your own hands for your family. Pane e salame.
1
Cut the fat into small pieces, place it in a sieve and dip it in boiling water for 30 seconds, then immediately remove and cool. Cut the meat into pieces as well and pass it through a meat grinder three times. Transfer the resulting minced meat to a bowl and add ice, sodium nitrite, cinnamon, coriander, sugar, salt, and pepper.
- Salo: 200 g
- Meat: 1.5 kg
- Ice: 400 g
- Coriander seeds: 2 g
- Cinnamon: 2 g
- Sugar: 10 g
- Salt: 50 g
- Ground black pepper: 1 g
2
Blend until a homogeneous mass resembling pâté is obtained. Then add lard, peppercorns, and crushed pistachios. Mix everything well again and use a sausage stuffer to fill the collagen casings.
- Salo: 200 g
- Black peppercorns: 10 g
- Pistachios: 40 g
3
Tie the ends of the sausage tightly with strong twine on both sides. Bake in the oven at 80 degrees for about 6 hours. On average, a boiled sausage weighing 500 grams takes 3 hours to bake. Accordingly, the heavier it is, the longer the cooking process.
- Salt: 50 g
4
Immediately after preparation, place the sausage in a container with ice and water for about an hour and then refrigerate. Serve sliced thinly on fresh bread.
- Ice: 400 g