Description
Delicious, juicy and flavorful it turned out I have mortadella!!! Not very classic, as I don't have dried berries of Myrtle... But the rest of the technology I tried to follow... the mortadella, the famous cooked sausage from Bologna (Emilia-Romagna). Outside this city is often called sausage Bologna. Mortadella is made from pork minced meat and pork fat, which produces the characteristic spotted structure. Ground pork is often mixed with other varieties of meat: beef, veal, horsemeat. Sometimes added to the sausage offal, greaves. As a spice in the manufacture of mortadella using garlic, pepper, wine, pistachios. It is a requirement of the classic Bologna mortadella is the presence of dried berries of Myrtle as the main seasoning. Every manufacturer has its own recipe. A loaf of sausage mortadella can weigh from a pound to two quintals. The sausage is usually very finely chopped... Bon appetit!!! Sheath of polyamide sausage
Ingredients
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Pork
2 kg
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Bacon
1 kg
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Salt
20 g
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Salt nitrite
35 g
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Pistachios
40 g
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Pepper white
5 g
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Coriander
5 g
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Black pepper
5 g
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Garlic
5 g
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Nutmeg
5 g
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Dry milk
60 g
Cooking
Pork skip in a meat grinder with a fine screen - 2-3 times; the Fat to freeze and cut into cubes approximately 8Х8мм; Mix salt with spices and add to ground pork; In water to dissolve the sugar, and, gradually pouring in the beef - mix thoroughly; the resulting mass is in parts grind in a blender until a homogeneous sticky consistency; Add to the mince the cubes of bacon and milk, mix thoroughly until complete dissolution of milk and a uniform distribution of fat in the meat;
To stuff sausage casings tightly with meat, avoiding contact with air (if in some places the air was, to pierce with a needle), the ends tightly to tie up; to Hang the filled shell in a cool place for 6-8 hours;
In a suitable container to put the sausage in a sausage stick temperature sensor, cover completely with cold water and slowly raise the temperature for at least 8 hours to 70-75 degrees Celsius; the Sausage is ready for the temperature inside the loaf 66-68 degrees; sausages cool quickly under the cold shower, wipe off and hang in a cool place for 8-12 hours; Store in paper in the refrigerator;
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