Mortadella - Norddeutsch (German Northern Mortadella)

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

MaterialsMetricUS
Lean pork300 g0.66 lb
Medium-fat pork300 g0.66 lb
Pork jowls or pork rich in connective tissue200 g0.44 lb
Pork fat trimmings100 g0.22 lb
Water100 g3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Paprika, sweet0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Cardamom0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
Red bell peppers14 g1/2 oz
Pistachios14 g1/2 oz
Instructions
  1. Remove seed from red peppers, then dice the peppers into 1 cm (1/2") squares. Dry for one day to remove moisture.
  2. Grind fat trimmings through 3 mm (1/8") plate.
  3. 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.
  4. Mix sausage mass with salt, cure #1 and water. Add all ingredients and mix again. Finely add ground fat and mix again.
  5. Stuff into 80-90 mm synthetic casings making 50 cm (20") sections.
  6. Hold for 2 hours at room temperature.
  7. Boil in water at 80° C (176° F) for 90 minutes.
  8. Cool and refrigerate.

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