Meats and Sausages
Mortadela Cordobesa
Spanish mortadela popular in Cordoba made with cubes of white fat about the size of a grain of rice and whole pitted green olives.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 650 g | 1.43 lb |
| Jowls, belly or fat trimmings | 150 g | 0.33 lb |
| Pork skins | 50 g | 0.10 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 |
| Garlic powder | 3.0 g | 1 tsp |
| Anise, ground | 1.0 g | 1/2 tsp |
| Mace | 1.0 g | 1/2 tsp |
| Caraway, ground | 0.5 g | 1/4 tsp |
| Whole olives, pitted | 50 g | 1.76 oz |
| Red wine | 30 ml | 1 oz fl |
| Cold water | 90 ml | 2 oz fl |
Instructions
- Cook skins in hot water (below a boiling point) for 60 minutes. Cool, then grind through 3 mm (1/8") plate.
- Dice partially frozen back fat into 6 mm (1/4”) cubes for use as show meat.
- Grind all meats through ¼” 6 mm (1/4") plate, refreeze and grind again through 3 mm (1/8") plate.
- Mix ground meats, skins with all ingredients (except whole peppercorns, olives, fat cubes and water).
- Emulsify sausage mass in a food processor adding cold water.
- Mix emulsified meat paste with cubed fat, olives and whole peppercorns.
- Stuff into 100 mm (4") synthetic 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.
Notes
If not having food processor, grind meats once more adding cold water.
