Mortadella Lyoner

Mortadella Lyoner

pork300 g0.66 lb.
beef300 g0.66 lb.
back fat, jowls or fat pork trimmings400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
white pepper2.0 g1 tsp.
mace0.5 g¼ tsp.
coriander0.5 g¼ tsp.
ginger0.5 g¼ tsp.
cardamom0.5 g¼ tsp.
sweet paprika1.0 g½ tsp.
onion powder2.0 g1 tsp.
crushed ice or cold water150 ml⅝ cup
  1. Grind all meats with ⅛” (3 mm) grinder plate.
  2. Mix ground meats with all ingredients adding crushed ice (water).
  3. Emulsify sausage mass in food processor.
  4. Stuff into 60 mm plastic waterproof casings.
  5. Poach sausages in water at 167 °F, 75° C for 60 min to an internal meat temperature of 154-158 °F, 68-70° C.
  6. Cool in cold water and refrigerate.

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