Mortadella Recipe
Make Mortadella Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Mixture
Inclusions
Casings & Finishing
Method
Meat Mixture
- 1
Prepare and chill meat and fat
Trim pork shoulder of sinew and silver skin; cut into roughly 2–3 cm cubes. Cut pork back fat into similar cubes. Spread meat and fat on a tray and freeze until firm but not rock-solid (about 30–45 minutes). Keeping everything cold is essential to reach the smooth mortadella emulsion.
- 2
Grind meat
Set meat grinder with a coarse plate (8–10 mm). Work in small batches and grind the chilled pork shoulder once through the coarse plate. Keep the ground meat cold on ice or in the fridge between batches.
- 3
- 4
Emulsify
In a refrigerated bowl or a stand mixer fitted with paddle, combine ground meat with salt, sodium nitrite cure, sugar, ground white pepper, ground coriander, ground nutmeg, and minced garlic. Start mixing while adding ice water gradually — add about half (125 ml), mix until tacky, then add remaining water. Mix at medium-high speed until the mixture becomes very smooth and pasty (this can take 5–10 minutes). Keep the bowl over ice as needed to prevent warming.
- 5
Incorporate fat
With the mixer running, add the ground fat in small handfuls, allowing each addition to fully incorporate and produce a homogeneous, glossy emulsion. If using a food processor, work in small batches and pulse frequently, keeping everything cold. After fat incorporation, add the dry white wine and mix briefly to combine.
- 6
Adjust seasoning and texture
Taste a small cooked sample: take a teaspoon of mixture and poach it in simmering water for 1–2 minutes, cool, and taste. Adjust salt and pepper if necessary. If the emulsion feels loose, chill 10–15 minutes and remix to firm up.
Inclusions
- 7
Prepare inclusions
If using pistachios, blanch (if desired) and dry them well; for authentic appearance keep them whole or halved. Lightly toast and cool peppercorns if using. Fold the pistachios and whole peppercorns into the emulsified meat by hand just enough to distribute evenly; do not overwork or the emulsion can break.
Stuffing & Shaping
- 8
Prepare casing
Soak collagen or fibrous casing per manufacturer instructions if required. If using muslin-lined casing, tie one end securely with butcher's twine, leaving enough to hang the roll.
- 9
Stuff the mortadella
Load the emulsion into a sausage stuffer fitted with a large-diameter nozzle. With steady pressure, fill the casing, working out air pockets by gently massaging and pricking any trapped air with a sterile needle. Fill to a firm but not overstuffed density — aim for a smooth cylindrical shape about 12–18 cm in diameter.
- 10
Tie and shape
Twist or tie the open end with twine and create a few evenly spaced string loops along the length to maintain a round cross-section (tie every 5–7 cm). Massage the filled log to ensure an even distribution; if using muslin, wrap and tie the muslin tightly to hold shape.
Poaching & Cooling
- 11
Poach slowly
Bring a large pot of water to a gentle simmer (not boiling). Add a thermometer and maintain water temperature at 75–80°C (167–176°F). Submerge the mortadella log fully; poach for approximately 1 hour 15 minutes to 1 hour 30 minutes for a 2–3 kg log, or until internal temperature reaches 68°C (154°F). Monitor temperature and adjust heat to avoid agitation that could break the emulsion.
- 12
Shock and chill
Carefully remove mortadella from the water and immediately place in an ice bath for 20–30 minutes to quickly cool and set the emulsion. If using collagen casing, do not over-chill if it becomes brittle; cool just until firm.
Finishing
- 13
Rest and refrigerate
Once chilled, pat dry, trim twine and netting/muslin, and refrigerate the mortadella for at least 12 hours (preferably 24) to let flavors settle and texture firm fully.
- 14
Slice and serve
Remove casing before slicing if desired. Use a very sharp knife or deli slicer to cut thin slices. Serve chilled or at cool room temperature on sandwiches, antipasto platters, or as desired.