Mortadella
Appetizers • French
Description
To maintain the color, it is necessary to add 4 grams of sodium nitrite.
Ingredients
- Meat 1½ kg
- Lard 5 oz
- Pistachios 0 oz
- Ice 15 oz
- Garlic 0 oz
- Green peppercorns 0 oz
- Coriander essential oil 0 oz
- Cinnamon 0 oz
- Sugar 0 oz
- Ground Black Pepper 0 oz
- Salt 0 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 175°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.
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