Mortadella - Süddeutsch (German Southern Mortadella)

Süddeutsche Mortadella is a popular sausage in the southern part of Germany. Southern and northern mortadellas employ similar selection of spices, but there are red inserts of cured tongue in southern mortadella.

MaterialsMetricUS
Lean pork300 g0.66 lb
Medium-fat pork200 g0.44 lb
Pork jowls or pork rich in connective tissue200 g0.44 lb
Pork tongue100 g0.22 lb
Pork back fat100 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 peppers15 g1/2 oz
Pistachios15 g1/2 oz
Instructions
  1. Dice cured tongues* into 25 mm (1") cubes.
  2. Dice partially frozen back fat into 12 mm (1/2") cubes.
  3. Remove seed from red peppers, then dice the peppers into 1 cm (1/2") squares. Dry for one day to remove moisture.
  4. Grind lean pork, medium-fat pork and pork jowls through 3 mm (1/8") plate. Mix with salt, cure #1 and water. Add diced cured tongues, all ingredients and mix again. Finely add diced back 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.
Notes
* curing tongues. Make 40° Salometer brine (10° Baume):

1 gal water, 333 g (0.73 lb) salt, 120 g (4.2 oz) Cure #1.
About 1 quart of curing solution is needed for 1 kg of meat.
Inject some brine into tongues so they gain about 10% of their original gain and then place them in brine in a suitable container. Hold them completely submerged for 48 hours. Remove the skin from the tongues, then slice them into thick discs. Boil the tongues at 90° C (194° F) for about 2 hours. Cool the tongues under running water.

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