Mortadella-Veal (Mortadela cielęca)
Mortadela has its roots in the Italian city of Bologna. The sausage was made popular by Italian immigrants settling in many parts of the world and it became known in Spanish countries as “Mortadela”, in the USA as “Bologna”, in Iran as “Martadella” and in Poland as “Mortadela.” Polish Veal Mortadela does not include fat cubes in its texture. The fat and veal are emulsified to the consistency of a fine paste and stuffed into a large diameter casing.
|Veal, semi-fat||800 g||1.76 lb|
|Fat trimmings or skinless jowls||200 g||0.44 lb|
- Salt |18 g| 3 tsp
- Cure # 1 |2.5 g| 1/2 tsp
- Pepper |1.5 g| 3/4 tsp
- Nutmeg |0.5 g| 1/4 tsp
- White mustard seeds, whole |1.0 g| 1/2 tsp
- Sugar |2.0 g| 1/2 tsp
- Grind veal with 1/8” (3 mm) plate.
- Grind fat (jowls) with 1/8” (3 mm) plate.
- Using food processor emulsify veal adding 30-40% (240 ml, 1 cup) crushed ice or cold water. Add all ingredients and ground fat during this step.
- Stuff firmly into 100-120 mm synthetic fibrous or cellulose casings and tie the ends with twine. Form straight links 14-16” (35-40 cm) long. Lace up with twine: twice lengthwise and every 1.5-2” (4-5 cm) across. Both ends tied together with a twine.
- Hang at room temperature for 60 min.
- Smoke at 55-60° C (130-140° F) for 90-120 min.
- Cook in water at 72-75° C (161-167° F) for 60-75 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in cold water to 12° C (53° F) or lower. Keep refrigerated.