Meats and Sausages
Mortadella Lyoner
Mortadella Lyoner
| Meats | Metric | US |
|---|---|---|
| pork | 300 g | 0.66 lb. |
| 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.
