emulsified sausage

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Beef Mortadella

800 g brisket (fat removed)

brisket fat

g kosher salt

2.5 g Insta Cure

g potato starch

g white pepper

coriander

g minced garlic

mace

g smoked paprika

fennel powder

300 g crushed ice

g tellicherry peppercorns

pistachios

Cut your beef and fat into small cubes and chill

Grind the chilled beef and fat twice.  First time through a 10mm plate, partially refreeze then grind again through a 3 mm plate.

Mix the salt and the cure in with the ground beef.  Cover and refrigerate overnight.

The following day place the beef in your food processor.  Chop for 3 minutes adding half the crushed ice.  Try to keep the temperature between 35-39F

After meat has been chopped and the rest of the crushed ice and the seasonings.  Continue to chop in your food processor.  Once your farce is well chopped add, the binder and continue chopping for a minute more.  Be sure that your temperature does not exceed 55F.  Your farce should look homogenous or at least mostly homogenous

Mix your meat batter with whatever whole ingredients you plan on adding (pistachios, peppercorns, etc.)

Stuff into a 150mm casings.  If you are not using a cure accelerator you will need to place the mortadella in the refrigerator overnight for the cure to do it&#039;s job.  The next day you can cook sous vide at 140F for 3 hours.  OR you can skip the cure all together and cook right away.  (The cure is added for color preservation, flavor enhancement, and to extend the shelf life.)

After it&#039;s cooks cool it down in an ice water bath and refrigerate overnight.  Enjoy

Classic Italian Mortadella

pork

200 g back fat

150 g blanched cubed back fat

garlic powder

onion powder

g nutmeg

potato

45 ml cold red wine

150 ml cold Ice water

potato starch

100mm casings

Dice backfat into small cubes and blanch for 3 minutes

Place the blanched back fat on some paper towels to dry off and keep them in your refrigerator to cool down.

Prepare the Blanched Back Fat

combine the water and wine and chill.  you want this mixture to be ice cold.  The liquid additions in this recipe will be this mixture.

Clean the meat from any sinew and arteries.  Cut the meat and fat into cubes that are small enough to fit into your grinder.  Place your meat into the freezer to chill.  You want the meat to be below 32f (0c) before you grind.

Grind the lean pork and the fat separately through a 6 mm plate.  Rechill.  You want the meat and fat below 32f (0c).

In a food processor with sharp blades, mix the chilled meat and the spices.  Do not add the binder at this step.  Chop for 30-45 seconds adding 1/3 of the ice-cold liquid.  The temperature needs to be below 45f (7.2c) during this initial chopping stage.

After the meat has been chopped and looks like a smooth paste add the fat and 1/3 of the ice-cold liquid as well as the binder (potato starch).  Chop for another 30 seconds.

Scrape your bowl down with a spatula, add the rest of the ice-cold water and chop till the mixture looks homogenous (another 30 seconds or so).  DURING THIS SECOND CHOPPING STAGE, KEEP THE TEMPERATURE BELOW 55f (13c).

Lightly dust the blanched back fat with potato starch and add to the meat mixture.  Mix till well incorporated.  If the mixture seems a little stiff add a little water at a time till it&#39;s very sticky.

Stuff into your casings.

To poach the mortadella.  Place the mortadella in 176F water and cook till the internal temp reaches 155F.

To cook sous vide.  Set the water bath to 145f and cook for 3-4 hours

Prepare the Sausage

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Beef Mortadella

Classic Italian Mortadella

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The most viewed emulsified sausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beef Mortadella

Classic Italian Mortadella

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