How to Make Mortadella

Mortadella is a large Italian sausage or cold cut made of finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat. Delicately flavored with spices such as whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachios, jalapeños and olives.

Mortadella

MORTADELLA , with slaughter by-products, Italy.  Raw-cooked sausage type, finely chopped batter.

INGREDIENTS

Raw materials: (calculated for 30 kg batch)
30.00 % Beef trimmings 9.000 kg
20.00 % Pork/beef (gullet, skirt, cheeks) 6.000 kg
15.00 % Fatty tissues 4.500 kg
10.00 % Soft by-products (lung, spleen, etc.) 3.000 kg
15.00 % Ice (potable water) 4.500 kg

Extenders: (calculated for 30 kg batch)
10.00 % Wheat flour 3.000 kg

Additives:
(per kg raw materials) (total for 30 kg)
18.00 g Nitrite curing salt 540.00 g
3.00 g Phosphate 90.00 g
0.30 g Ascorbic acid 9.00 g

Seasonings:
(per kg raw materials) (total for 30 kg)
2.50 g White pepper, ground 75.00 g
1.00 g Nutmeg, ground 30.00 g
0.50 g Cardamom, ground 15.00 g
0.50 g Coriander, ground 15.00 g
0.20 g Cloves, ground 6.00 g
0.20 g Fresh garlic 6.00 g
PROCESSING*
CUT Meat, fats and by-products in small pieces
GRIND Meat, fats and by-products separately 3 mm
CHOP Meat, by-products, ice and additives for 10 to 15 rounds
Add fatty tissue, seasonings and chop until +12°C
STUFF Into plastic casings diameter 120-240 mm
COOK At +80°C for > 150-280 min. (core temp. >+72°C)
COOL Under cold shower or in cold water, drain and air-dry
STORE In cold room below +4°C, shelf life < 14 days
* Sometimes small back fat cubes (5 mm) and pistachio are added

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

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