How to make the emulsified classic Italian Mortadella Cooked Sausage, it take time due to the steps of emulsify and binding, but its worth the effort. A very well balanced aromatic meat.
Prepare the Showcase Fat - Blanch and Cool
First Grind - 6mm plate and Chill
Second Grind - 3mm plate and Chill
Mix & Bind - (exclude pistachios, fat cubes, whole peppercorns)
Emulsify
Add Fat, Pistachios & Peppercorns
Remove From Bag
Sous Vide, Steam, Poach or Bake
Ice Bath Cool Immediately and Rest After