Homemade Mortadella
Ingredients:
8 oz boneless lean beef, cut into large cubes
8 oz lean pork, cut into large cubes
1/4 cup dry white wine
1 tsp garlic, minced
1/2 oz kosher salt
12 oz pork back fat, cut into large cubes
10 oz crushed ice + more for chilling
2 tsp freshly ground black pepper
1 tsp ground mace
1 tsp ground nutmeg
1/2 tsp ground bay leaves
1/2 cup pork back fat, blanched
1/2 cup roasted pistachios
18 inch casing
Instructions:
Combine beef, pork, wine, garlic and salt in a meat grinder and grind through the smallest setting into a bowl. Set the bowl over ice and refrigerate covered for an hour or so.
Grind the 12 oz pork back fat next through the same small setting into a separate bowl, place in the freezer.
Put the ground meat into a food processor with ice, pepper, mace, bay leaves and nutmeg. Mix until smooth (about 5 minutes). Temperature should be 40 degrees F.
Next add the frozen pork back fat and mix for another 5 or so minutes until the temperature reaches 45 degrees F.
Transfer mixture to a bowl over ice and fold in blanched pork fat and pistachios.
Tie one end of the casing into a bubble knot and stuff the mixture into the casing. Tie off the other end into another bubble knot.
Cook in a 170 F degree water bath for an hour or until the internal temp reaches 150 F.
Chill thoroughly using more ice and refrigerate.
To serve, thinly slice using a meat slicer or knife. Mortadella is delicious on panini, pizza, pasta and more!
Frequently Asked Questions:
What is Mortadella, and how is it different from regular sausage?
Mortadella is a type of Italian cured sausage, typically made with finely ground meat, such as beef and pork.
Unlike regular sausage, it often contains added fat, such as pork back fat, giving it a unique flavor and texture.
Why use a combination of beef and pork in Homemade Mortadella?
The combination of beef and pork brings a balance of flavors and textures.
Beef adds richness, while pork contributes to the succulence and traditional taste of Mortadella.
What role does white wine play in the recipe?
White wine is used to deglaze the meat mixture, enhancing flavors and adding a subtle complexity to the Mortadella.
It also contributes to the overall moisture of the final product.
Why is crushed ice added to the mixture during processing?
Crushed ice helps to keep the temperature low during mixing, preventing the meat from becoming too warm.
This ensures a smoother texture in the final product.
What is the significance of freezing pork back fat before adding it to the mixture?
Freezing the pork back fat helps maintain its structure during the mixing process.
This step contributes to the desired texture and consistency of Mortadella.
How does blanched pork fat affect the recipe?
Blanched pork fat adds a unique texture to Mortadella.
Blanching helps remove impurities and softens the fat, allowing it to blend seamlessly into the mixture.
Why is a water bath used for cooking Mortadella?
Cooking Mortadella in a water bath ensures a gentle and even heat distribution, preventing the sausage from drying out.
This method helps retain moisture and preserves the delicate flavors.
Can I substitute ingredients like mace and bay leaves?
While traditional Mortadella recipes use mace and bay leaves for distinct flavor profiles, you can experiment with other aromatic spices to suit your preferences.
However, it may alter the traditional taste.
How long should Mortadella be chilled before serving?
Mortadella should be thoroughly chilled, preferably for a few hours or overnight.
This enhances the flavors and allows for easier slicing.
What are some serving suggestions for Homemade Mortadella?
Enjoy Mortadella on panini, pizza, pasta, or as part of an antipasto platter.
Slicing it thinly allows for versatile use in various dishes.