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.
Pork, lean650 g1.43 lb
Jowls, belly or fat trimmings150 g0.33 lb
Pork skins50 g0.10 lb
Back fat150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Soy protein concentrate15 g1/2 oz
White pepper2.0 g1 tsp
Whole peppercorns4.0 g2 tsp
Coriander0.5 g1/4 tsp
Garlic powder3.0 g1 tsp
Anise, ground1.0 g1/2 tsp
Mace1.0 g1/2 tsp
Caraway, ground0.5 g1/4 tsp
Whole olives, pitted50 g1.76 oz
Red wine30 ml1 oz fl
Cold water90 ml2 oz fl
  1. Cook skins in hot water (below a boiling point) for 60 minutes. Cool, then grind through 3 mm (1/8") plate.
  2. Dice partially frozen back fat into 6 mm (1/4”) cubes for use as show meat.
  3. Grind all meats through ¼” 6 mm (1/4") plate, refreeze and grind again through 3 mm (1/8") plate.
  4. Mix ground meats, skins with all ingredients (except whole peppercorns, olives, fat cubes and water).
  5. Emulsify sausage mass in a food processor adding cold water.
  6. Mix emulsified meat paste with cubed fat, olives and whole peppercorns.
  7. Stuff into 100 mm (4") synthetic casings.
  8. Cook sausages in water at 80° C (176 ° F), until meat reaches 70° C (158° F) internal temperature what will take about 2 hours.
  9. Cool and refrigerate.
If not having food processor, grind meats once more adding cold water.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs