Mortadella - Polish
Mortadella has its roots in the Italian city of Bologna. The sausage was made popular by Italian immigrants settling in many parts of the world and it became known in Spanish countries as “Mortadela”, in the USA as “Bologna”, Iran as “Martadella” and in Poland as “Mortadella”. It is often served by dipping it in egg, then covering both sides with breadcrumbs and frying in oil or butter on a frying pan.
|pork||600 g||1.32 lb.|
|beef||250 g||0.55 lb.|
|back fat or fat pork trimmings||150 g||0.33 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.|
|nutmeg||1.0 g||½ tsp.|
|white mustard seeds (whole)||1.0 g||½ tsp.|
|sugar||2.0 g||½ tsp.|
|cold water||150 ml||⅝ cup|
- Manually dice back fat into 6 mm (1/4”) cubes. Grind pork, beef and fat pork trimmings through 1/8” (3 mm) plate. Refreeze and grind again adding water. You can emulsify using food processor:
- emulsify ground beef and pork adding ice cold water.
- add fat pork trimmings and continue emulsifying until thoroughly mixed.
- Mix diced back fat with emulsified mixture until fat cubes are evenly distributed.
- Stuff firmly into 120 mm cellulose or synthetic fibrous casings. Tie the ends with butcher’s twine and make 10-12 cm (4-5”) hanging loop on one end.
- Hang for 60 min to dry.
- Apply hot smoke for 100-135 min.
- Poach sausages in water at 72-75° C (161-167 °F) for 90-120 min until internal meat temperature of the sausage becomes 68-70° C (154-158 °F).
- Shower with cold water for about 10 min and place in a cooler.