Mortadella

Appetizers | French cuisine

⏳ Time

4 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

To maintain the color, it is necessary to add 4 grams of sodium nitrite.

Ingredients

Meat - 1½ kg
Lard - 7.1 oz
Pistachios - 1.4 oz
Ice - 14.1 oz
Garlic - 0.4 oz
Green peppercorns - 0.4 oz
Coriander essential oil - 0.1 oz
Cinnamon - 0.1 oz
Sugar - 0.4 oz
Ground Black Pepper - 0 oz
Salt - 1.8 oz

Step by Step guide

Step 1

Cut the bacon into small pieces, place it in a sieve, and immerse it in boiling water for 30 seconds. Then, immediately remove it and cool it down. Cut the meat into pieces and pass it through a meat grinder three times. Transfer the resulting minced meat to a bowl, add ice, sodium nitrite, cinnamon, coriander, sugar, salt, and pepper.

Step 2

Blend until you achieve a smooth mixture similar to pâté. Then add the lard, whole peppercorns, and crushed pistachios. Mix everything well once again, and use a sausage stuffer to fill the collagen casings.

Step 3

Tightly tie the ends of the sausage on both sides with sturdy twine. Bake in the oven at 176°F for about 6 hours. On average, a 500-gram cooked sausage takes about 3 hours to bake. Accordingly, the heavier the sausage, the longer the cooking process.

Step 4

Immediately after cooking, place the sausage in a container with ice and water for about an hour, then refrigerate. Serve sliced thinly on fresh bread.