Name: Mortadella Sausage
Prep time: 20 h
Cook time: 20 h
Yield: 30
Ingredients: Pork - 2 kg; Pork bacon (without skin) - 1 kg; Salt - 20 gram; Nitrite salt - 35 gram; Pistachios - 40 gram; White pepper - 5 gram; Coriander - 5 gram; Black pepper - 5 gram; Garlic - 5 gram; Nutmeg - 5 gram; Milk powder - 60 gram

Recipe information

Cooking:

20 hour

Servings per container:

Source:

More details

Ingredients for - Mortadella Sausage

1. Pork - 2 kg

2. Pork bacon (without skin) - 1 kg

3. Salt - 20 gram

4. Nitrite salt - 35 gram

5. Pistachios - 40 gram

6. White pepper - 5 gram

7. Coriander - 5 gram

8. Black pepper - 5 gram

9. Garlic - 5 gram

10. Nutmeg - 5 gram

11. Milk powder - 60 gram

How to cook deliciously - Mortadella Sausage

1. Stage

Pass the pork in a meat grinder with the finest grinder - 2-3 times; Frost the bacon and cut into cubes about 8x8 mm; Mix salt and spices and poured into the minced pork; Dissolve sugar in water and gradually pour into the mince - mix thoroughly; The resulting mass in parts grind in a blender until a homogeneous sticky consistency; Add cubes of fat and milk powder to the mince, mix thoroughly until the milk is completely dissolved and evenly distributed in the mince;

2. Stage

Stuff the sausage casings tightly with minced meat, without letting any air in (if air in some places, then pierce the place with a needle), tie the ends tightly; Hang the stuffed casings in a cool place for 6-8 hours;

1. Stage. Mortadella Sausage: Stuff the sausage casings tightly with minced meat, without letting any air in (if air in some places, then pierce the place with a needle), tie the ends tightly; Hang the stuffed casings in a cool place for 6-8 hours;

3. Stage

In a suitable container to lay out the sausage, in one of the sausages stick a temperature sensor, pour completely cold water and raise the temperature slowly for at least 8 hours to 70-75 degrees Celsius; Sausage ready when the temperature inside the loaf 66-68 degrees; Ready sausage quickly cool under a cold shower, wipe and hang in a cool place for 8-12 hours; Store in paper in the refrigerator;