What is Mortadella Meat and What Is It Made Of?
Mortadella with Pistachios
Baloney – Mortadella, American Style
Making Mortadella At Home
A Note On Equipment
- Chill your meat to just above freezing. this will make it easier to work with.
- Soak the sausage casings in cold water.
- Grind all of your spices together.
- In a chilled mixer bowl, mix the ground pork, salt, the curing salt, the garlic, and the ground spices. Mix thoroughly for several minutes.
- Chill your mixed meat for at least 30 minutes or until it’s just above freezing.
- Place about a quarter of your meat mixture in a food processor and puree. Keep a container of ice cold water on hand to keep your processor well lubricated, but try to add the smallest amount of water possible to make things work. Blending quickly is best, since the machine will heat up your chilled meat and cause the fat and lean meat to separate. You want a smooth, even texture that’s reminiscent of thick mashed potatoes. Put the blended meat in a chilled mixing bowl and repeat until you’ve blended all of your meat.
- Add the cubed fat, pistachios, and any other additions you’d like to make to your bowl and mix well until everything is evenly distributed. Again, try to keep things cool here. There’s nothing wrong with putting the mixing bowl back in the fridge for a few minutes if you think you’re heating it up too much.
- Stuff the processed meat into your sausage tubes. You can actually get by with using tightly wrapped plastic wrap that you’ve poked holes in, but I feel like this is one aspect of food preparation that you might not want to skimp on.
- Let the sausages chill in the refrigerator overnight (for at least 12 hours) to let the curing mix work.
- Slow cook your sausages to an internal temp of 160F. There are two ways to do this: you can put them in an oven on low for several hours and check with a temperature probe, or you can immerse them in a bath of 160F water for a longer period of time, ensuring that they’ll hit exactly 160F with no possibility of overcooking. I think the second method (called sous vide) is easier at home. If you don’t have a sous vide setup, the best thing to do is to place your sausages in airtight plastic bags and immerse them in a pot on the stove. Use a thermometer to monitor your water temperature and keep it as close to 160F as possible for four or five hours, depending on how thick your sausages are.
- Chill your cooked sausages overnight (for at least ten hours) before serving. Simply cut them into thin slices for use on sandwiches or cube them in order to serve them as part of an appetizer tray!