The name mortadella originates from the Latin words myrtle (mirtatum) and mortar (mortario) and the sausage was made the same way in Italy for hundreds of years. This sausage is the pride of the Italian city of Bologna. The sausage may have originated in Italy, but it has world wide appeal and every European country has its own version. It is also popular in Argentina, Bolivia, Brasil, Chile, Colombia, Costa Rica, Ecuador, Paraguay, Perú, Uruguay and Venezuela. Mortadela Bolonia is an emulsified large diameter sausage of pink color with visible cubes of white fat, whole peppercorns and pistachio nuts.
|Pork, lean||650 g||1.43 lb|
|Jowls, belly or fat trimmings||200 g||0.44 lb|
|Back fat||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Soy protein concentrate||15 g||1/2 oz|
|White pepper||2.0 g||1 tsp|
|Whole peppercorns||4.0 g||2 tsp|
|Coriander||0.5 g||1/4 tsp|
|Anise, ground||1.0 g||1/2 tsp|
|Mace||1.0 g||1/2 tsp|
|Caraway, ground||0.5 g||1/4 tsp|
|Pistachios, whole||30 g||1 oz|
|Red wine||30 ml||1 oz fl|
|Cold water||90 ml||3 oz fl|
- Dice partially frozen back fat into ¼” cubes for use as show meat.
- Grind all meats through ¼” (6 mm) plate, refreeze and grind again through ⅛” (3 mm) plate.
- Mix ground meats with all ingredients (except whole peppercorns, pistachios, fat cubes and water).
- Emulsify sausage mass in a food processor adding cold water.
- Mix emulsified meat paste with cubed fat, pistachios and whole peppercorns.
- Stuff into 100 mm (4") fibrous casings.
- Cook sausages in water at 80° C (176° F), until meat reaches 70° C (158° F) internal temperature what will take about 2 hours.
- Cool and refrigerate.
If not having food processor, around, grind meats once more adding cold water.