Mortadella

The third and final meat at the meat slicer party this past weekend was a homemade mortadella. Making the mortadella was quite the undertaking but I had a lot of fun doing it! I used a recipe from Marco Canora that was published in Lucky Peach #4 and it came out absolutely delicious. Big thanks to Moody's Delicatessen for selling me the sausage casings in an emergency!
Milk powder, salt, paprika, and a whole ton of nutmeg go on to the diced up pork shoulder. I put this into the freezer before blending it. Outfit your food processor with some ice or cold packs to keep everything cool. Then really just crank it out. There was some frozen milk and a dash of almond extract in each processor batch. Is this bubble gum? No its pureed pork.  Sorry for the misunderstanding. Boil a meatball of your pork to check for seasoning. Mine tasted great but it came out so grey that I added a few drops of red food coloring. I don't love using food coloring in recipes but I didn't have any other options and didn't want it to look unappetizing at the party! I couldnt get my hands on fatback so I used the fatty part of pork belly for the white chunks in the sausage. You blanch these for a few minutes first. Then mix the blanched fat with pistachios and peppercorns.  Stir in some egg whites before adding it all to the meat. I think I need a bigger bowl! The meat needs to sit in the fridge for 4 days to cure. I made a few different batches of pickles for the sandwiches. Ok, Time to stuff the sausages! Beauties. These get boiled until they reach an internal temp of 155. Finally it's time for the party. Here I am with my meat slicer and some mortadella. The casing needs to come off before you slice it. This is what it's all about. I might have gone a little overboard on the pistachios but can you blame me? Time for some sandwiches! There are thoes spicy pickles I mentioned, and some homemade mustard to go along with it. I also put a little coleslaw on the sandwich and it added a nice crunch. One final shot of it in all it's thin sliced glory. A few nights later I cut some thick to use in pasta and thought it looked great as well.
I am not really into publishing a recipe that is in a magazine and not available on the web, so I'm not gonna. If you want to buy that issue of lucky peach, you can get it here. This isn't a beginner recipe though, so if you are planning on tackling it, you probably have enough skill and expertise already to tool it out based on my pictures and a few smart google searches.

Mortadella

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Instructions

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