Mortadella - Norddeutsch (German Northern Mortadella)

Norddeutsche Mortadella is a popular sausage in the northern part of Germany.

Calories: 320

Servings: 10

Prep time: 1 hour

Cook time: 1.5 hours

Materials	Metric	US
Lean pork	300 g	0.66 lb
Medium-fat pork	300 g	0.66 lb
Pork jowls or pork rich in connective tissue	200 g	0.44 lb
Pork fat trimmings	100 g	0.22 lb
Water	100 g	3.33 oz fl

Ingredients per 1000g (1 kg) of materials

Salt	16 g	2.5 tsp
Cure #1	2.5 g	1/2 tsp
White pepper	2.0 g	1 tsp
Paprika, sweet	0.5 g	1/4 tsp
Coriander	0.5 g	1/4 tsp
Mace	0.5 g	1/4 tsp
Cardamom	0.3 g	1/8 tsp
Ginger	0.3 g	1/8 tsp
Red bell peppers	15 g	1/2 oz
Pistachios	15 g	1/2 oz

Instructions

Remove seed from red peppers, then dice the peppers into 1 cm (1/2") squares. Dry for one day to remove moisture.
Grind fat trimmings through 3 mm (1/8") plate.
Grind lean pork, medium-fat pork and pork jowls through 3 mm (1/8") plate. For finer texture grind again or emulsify in food processor.
Mix sausage mass with salt, cure #1 and water. Add all ingredients and mix again. Finely add ground fat and mix again.
Stuff into 80-90 mm synthetic casings making 50 cm (20") sections.
Hold for 2 hours at room temperature.
Boil in water at 80° C (176° F) for 90 minutes.
Cool and refrigerate.

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