Mortadella Classic

Category: Meat dishes
Mortadella Classic

Ingredients

Pork shoulder 5 Kg
Back fat 0.8KG
Nitrite salt 80gr
Allspice 30 peas
Chopped fresh garlic 80 g
Peeled pistachios 200 g
Water 200 ml
Sausage polyamide casing 1 meter

Cooking method

  • There is nothing difficult in preparing this mortadella, it seems to me. As you know, almost every manufacturer has its own version, and we offer our own. A visiting technologist from Germany taught me this recipe. Here, in fact, it is not the recipe itself that matters, but the original cooking technology.
  • In my version of mortadella, I specifically tried to use the most affordable raw materials and equipment from ordinary household use.
  • So the numbers:
  • Boneless pork shoulder - 5 kg (bought an ordinary Belgorod shoulder in a vacuum).
  • Spine fat - 800gr. Cut into pieces with a side of 1-2 cm, freeze in the freezer.
  • Nitrite salt - 80g
  • Allspice peas, ground in a coffee grinder - 30 peas
  • Fresh garlic - 1 head (about 80g peeled), minced with a garlic press.
  • Peeled pistachios - 200g (I used salted ones, cleaned them by hand, then soaked them in water for 20 minutes to remove scales, the scales swell and fall off by themselves).
  • Water - 200ml
  • The casing is as wide as possible, from 120mm or more. In our case, it is polyamide Amiflex 120 mm.
  • Sausage twine
  • Cooking technology:
  • Dissolve the paddle on the smallest grate - 3 mm. Stir in salt and water. Place for maturation - for 3-4 days at 0 .. + 4 degrees Celsius.
  • We pass the ripened minced meat through a meat grinder a second time - this is critical! It is allowed to grind for the 3rd time.
  • We take the bacon out of the freezer, scald it with boiling water. This technique will prevent pieces of bacon from falling out when thinly slicing sausages. Mix well the pieces of bacon with boiling water. It is important that each piece is washed with hot water. By doing this, we wash off the fat from the fat cells damaged by the knife along the edges of the pieces and the pieces of bacon then adhere perfectly to the structure of the minced meat.
  • We actively mix all the ingredients. The minced meat will be ice cold, so it's best to use a glove.
  • For stuffing, it is better to use a sausage syringe with the maximum stub width, but you can also use a regular meat grinder with a standard sausage attachment, in this case it is better to make the pieces of bacon a little larger, they will still be crushed when passing through the meat grinder auger.
  • Spill the polyamide casing from the inside with warm water, tie one end with twine and stuff it tightly with minced meat, without voids.
  • We tie the second end with twine, tightening the loaf as tightly as possible. We place the loaf on the draft - at least 12 hours at 0 .. + 4 deg. Celsius, optimally a day.
  • Heat treatment.
  • Phase 1. Probably the most important in the preparation of this sausage. We put the ripe ice loaf in the oven, set the temperature to 45-500C and keep it for 3-4 hours. This is critical, during this time fermentation occurs in the minced meat and the main accumulation of taste and aroma occurs.
  • Phase 2. Cooking - at 80 deg. Celsius at the rate of 1 minute per 1 mm diameter + 20 minutes for boiling. Total - 140 minutes. Temperature and time are critical !!!
  • Put the finished mortadella on cooling - 5-10 hours at 0 ... +4 degrees. Celsius. In general, in winter, a balcony or summer terrace is ideal for all storage, maturation and cooling manipulations.
  • The result is a very beautiful pattern, dense, huge sausage with an amazing aroma. She has a very festive look both in a loaf and in a cut. And her aroma is probably the most important impression from her. When you cut a loaf, the meat ham spirit fills the entire room, salivation becomes unbearable. The taste is soft, full, meaty.Sandwiches from it are obtained - classic and correct in every sense. The diameter is not for a small mouth.
  • I think that the larger the diameter of the sausages, the more opportunities for creating "sausage still lifes", when each new cut reveals a new unique pattern. You get indescribable pleasure slicing such a hand-made creation. This recipe is one of the best in my practice, I am pleased to put it here. I hope you won't be disappointed if you try again.

The dish is designed for

5.5KG

Time for preparing:

48 hours

Cooking program:

sausage original

Trendy
Class !!! Looks better than any store bought!
Olga VB
Kolbasnik, Even the monitor smells wonderful when you read this description!
Very beautiful!
And if you make such a sausage in a ham maker, what are the cooking modes?
Or is it only possible in the shell?
Irina.
Quote: Kolbasnik
We put the ripe ice loaf in the oven, set the temperature to 45-500FROM
Kolbasnik, it is right?

And the sausage is good !!!
dopleta
As always, brilliant! Thank you, Kolbasnik !
Tumanchik
Dear sausage maker! Yours is so delicious! You couldn't adopt me, my husband and my three sons! I really want a very tasty sausage!
lu_estrada
Mr Kolbasnik, it is amazingly beautiful and delicious!
Kolbasnik
Quote: TATbRHA
And what is the finished weight?
When cooked, the same weight as before cooking. The shell is impenetrable and broth does not form when heated properly.
Quote: Olga VB

Kolbasnik, Even the monitor smells wonderful when you read this description!
Very beautiful!
And if you make such a sausage in a ham maker, what are the cooking modes?
Or is it only possible in the shell?

it doesn't matter what to do, if you can withstand thermal conditions. A ham maker is just a form.

Quote: tumanofaaaa
You couldn't adopt me, my husband and my three sons! I really want a very tasty sausage!

I'm afraid not, I already have three girls, the oldest is 5 years old :)

Quote: Irin A.
Kolbasnik, is that correct?

Yes, of course the temperature is 45-50 degrees, this is a copy-paste error, the degrees are converted to zero.

Quote: lu_estrada
Mr. Kolbasnik, this is amazingly beautiful and delicious!

Thank you, try it yourself, the right technology knows no boundaries :)
Elena Tim
In order to praise your sausage, I'm afraid that I can't find words. Simply HIGHER PILOTAGE !!!
And how much useful information! Not a recipe, but a treasure!
Thanks for the recipe, for your input and tips!
GTI Tatiana
Kolbasnik,
Quote: Kolbasnik
Heat treatment.
Phase 1. Probably the most important in the preparation of this sausage. We put the ripe ice loaf in the oven, set the temperature to 45-500C and keep it for 3-4 hours. This is critical, during this time fermentation occurs in the minced meat and the main accumulation of taste and aroma occurs.
Phase 2. Cooking - at 80 deg. Celsius at the rate of 1 minute per 1 mm diameter + 20 minutes for boiling. Total - 140 minutes. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=386110.0
Thank you for such beauty. The question has been formed.
In Belobok, the diameter is 130mm, so cooking at the second stage 130 + 20 min = 150 min (2.5 hours)?
And at the first stage at 45-50 * it is still 3-4 hours? After all, the weight is five times less.
Kolbasnik
the first stage cannot be missed. It is from the ice mince that fermentation occurs during these 3 hours. It's not really boiling, it's like bread proofing. Then - as usual, cooking at 80 degrees, a classic for hams and sausages.
GTI Tatiana
Quote: Kolbasnik
the first stage cannot be missed. It is from the ice mince that fermentation occurs during these 3 hours.
I realized that I shouldn't miss it. I ask about the time of "proofing" ") Anyway, what is the weight of the sausage kg or 5 is it worth 3 hours?
And for fish T * and less time?
Kolbasnik
Yes, weight is not important, the processes take place in time and not in relation to mass.
I’m not special in fish sausage. The protein is about the same, you can model it, but there is no experience, so I won't tell you.
Try it and tell us :)
GTI Tatiana
Kolbasnik, thank you thank you thank you
So now I'm trying, the people are sleeping for themselves. And we have no time for sleep
Elena Tim
And I don't sleep either, I spy after you!
While my ham is cooling!
GTI Tatiana
GY, our spies with a brush
lu_estrada
Quote: Elena Tim
While my ham is cooling!
- how is the new ham - has it cooled down or has it eaten the uncooled one?
It's somehow awkward to ask such a respected person in the thread, but I really really want a new ham!
GTI Tatiana
Quote: lu_estrada
how is the new ham - has it cooled down or has it eaten the uncooled one?
Nooo, did not eat Sleep lay down)))

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