Mortadella Lyoner

Calories: 320

Servings: 10

Prep time: 1 hour

Cook time: 1 hour

Meats	Metric	US
lean pork	300 g	0.66 lb.
lean beef	300 g	0.66 lb.
back fat, jowls or fat pork trimmings	400 g	0.88 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
white pepper	2.0 g	1 tsp.
mace	0.5 g	¼ tsp.
coriander	0.5 g	¼ tsp.
ginger	0.5 g	¼ tsp.
cardamom	0.5 g	¼ tsp.
sweet paprika	1.0 g	½ tsp.
onion powder	2.0 g	1 tsp.
crushed ice or cold water	150 ml	⅝ cup

Instructions

Grind all meats with ⅛” (3 mm) grinder plate.
Mix ground meats with all ingredients adding crushed ice (water).
Emulsify sausage mass in food processor.
Stuff into 60 mm plastic waterproof casings.
Poach sausages in water at 167 °F, 75° C for 60 min to an internal meat temperature of 154-158 °F, 68-70° C.
Cool in cold water and refrigerate.

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