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Mortadella

Homemade Mortadella

Pork, fat back and seasonings are mixed, cured and poached to create this classic Italian sausage.
Prep Time 1 day
Cook Time 1 hour
Total Time 1 day 1 hour
Course Main Course
Cuisine Italian
Calories 450 kcal

Ingredients
  

  • 1 lb ground pork
  • 1/2 lb pork back fat
  • 1/3 cup powdered non fat dry milk
  • 1.5 tbls kosher salt
  • 1 tsp garlic powder
  • 1 tsp white pepper
  • 1 tsp mace
  • 1 tsp nutmeg
  • 1 tsp mustard powder
  • 1 tsp ground ginger
  • 1/4 tsp pink salt (curing salt #1)
  • 1/2 cup ice water

Instructions
 

  • Use a stand mixer and blend all of the ingredients EXCEPT the pork back fat.
  • Let the stand mixer stir on low for about 3-5 minutes until an emulsified paste has formed.
  • Place the mixture into the freezer for 15 minutes.
  • Cut the pork fat back into a medium dice.
  • Remove the meat mix from the freezer and use a spatula to blend the diced pork fat into the mix.
  • Stuff the mix into large collagen casings and refrigerate overnight to allow the cure to work.
  • Poach the sausage in 175F water until an internal temperature of 150F.
  • Place the poached sausage into an ice bath to stop the cooking and refrigerate until ready to serve.

Notes

Mortadella is a classic ingredient for New Orleans style muffalto sandwiches and is an excellent addition to charchutterie plates.
Green olives and pistachios can be added to the recipe for extra color and texture contrast.
Keyword Mortadella