I forget exactly where I got this recipe for Lamb Mortadella, probably somewhere online. Making mortadella, in particular Lamb mortadella, became a search for the holy grail kind of quest. Still to this day I am not sure the exact cause for the allure. I will say it became a huge hot with everyone that tried it and this recipe is the bomb!
Lamb Mortadellini
a recipe for the professional Chefs out there
Ingredients
-
The Forcemeat: - 6 # Lamb Leg cube, freeze
- 3 # Fatback cube, freeze
- 1 T. Garlic mashed
- 2 T. White Wine
- 336 grams Ice yes ice
-
The Seasonings and Garnish - 66 grams Sea Salt
- 24 grams Sugar
- 1.5 t. Pink Salt
- 1.5 t. Pepper
- 2 t. Coriander Seeds ground
- 1 c. Pistachios
- 12 ounces Fatback diced, blanched
Instructions
-
The Forcemeat -
Keep all ingredients at 62 degrees. Gring one time through the large holes then one time through the small holes. Put in a mixer and beat well. Add in the seasoning and garnishes
-
For Mortadella: -
Stuff in a large diameter beef bung and poach at 160 degrees for three hours, or until internal temperature of 160.
-
For Mortadellini (my term) -
Stuff a pork casing and follow same poaching instructions except reduce time dramatically.
Recipe Notes
Serve with pickled figs
