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How to Make Mortadella at Home

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.

Total Weight of the Meat grams

Ingredients

  • 1000 g Pork - Fat should be 20%-30%. (include the cubed pork back fat in this total)
  • 17.5 g Salt (1.75% of meat weight)
  • 2.5 g Pink Curing Salt No. 1, many other names - To be used for under 30 days meat curing projects. (0.25% of meat weight) Optional See Notes
  • 2 g White Pepper Powder (0.2% of meat weight)
  • 0.5 g Dry Coriander (0.05% of meat weight)
  • 1.5 g Garlic Powder (0.15% of meat weight)
  • 1.0 g Anise (0.1% of meat weight)
  • 1 g Mace (0.1% of meat weight)
  • 0.5 g Caraway (0.05% of meat weight)
  • 60 ml Ice Cold Water (Emulsify stage)
  • 2 g Whole Black Peppercorns (showcase) (0.2% of meat weight)
  • 35 g Pistachios, whole (showcase) (3.5% of meat weight)

Instructions

Preparations

  1. Prepare the Showcase Fat - Blanch and Cool

  2. First Grind - 6mm plate and Chill

  3. Second Grind - 3mm plate and Chill

  4. Mix & Bind - (exclude pistachios, fat cubes, whole peppercorns)

  5. Emulsify

  6. Add Fat, Pistachios & Peppercorns

  7. Remove From Bag

  8. Optionally, apply additional spices or aromatics before hanging - ie. chili, peppercorns

Cooking

  1. Sous Vide, Steam, Poach or Bake

  2. Ice Bath Cool Immediately and Rest After

Recipe Video

Recipe Notes