Mortadella Recipe
Italian Bologna-style Sausage Studded With Pistachios
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Ingredients
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Meat and Fat
Seasonings
Nuts and Fillings
Casing
Liquid
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and pork fatback into small cubes (about 2 cm) and place them in the freezer for about 30 minutes to firm up. This makes grinding easier.
- 2
Grind the Meat
Using a meat grinder with a coarse plate, grind the chilled pork shoulder and fatback into a large bowl. Pass the mixture through the grinder again using a fine plate.
Seasoning Mixture
- 3
Mix the Seasonings
In a separate bowl, combine the salt, black pepper, nutmeg, and coriander. Mix well.
- 4
Incorporate Seasoning
Add the seasoning mix to the ground meat mixture. Mix thoroughly until well combined.
Add Fillings
- 5
Prepare the Pistachios
Chop the shelled pistachios roughly. This will help distribute them evenly in the sausage.
- 6
Combine Ingredients
Add the chopped pistachios and ice water to the meat mixture. Use your hands to mix until the pistachios are evenly distributed and the mixture is cohesive.
Stuffing
- 7
Prepare the Casings
Soak the pork casings in water for at least 30 minutes, then rinse them thoroughly to remove excess salt.
- 8
Stuff the Sausage
Carefully slide the casing onto the stuffing tube of your sausage maker. Fill the casings with the meat mixture, being careful not to overstuff. Tie off the ends securely.
Cooking
- 9
Cook the Mortadella
Preheat your oven to 80°C (175°F). Place the stuffed sausages in a water bath or an oven-safe dish filled with water. Cook for about 2-3 hours or until the internal temperature reaches 68°C (155°F).
- 10
Cool and Store
Once cooked, remove the mortadella from the oven and let it cool at room temperature. Store in the refrigerator for up to a week or freeze for longer storage.