Consistency of Mortadella

Recipes for all sausages

Consistency of Mortadella

Postby vanessap » Wed Sep 23, 2015 12:28 am

Hi Everyone,

I have found a few recipes in books and two similar ones on here that have I would like to tweak a little:

- viewtopic.php?f=1&t=211&hilit=chicken+liver

On this recipe I wondered if anyone might know if prague powder one is the equivalent of cure 1 on the sausagemaking.org website? Also if anyone has tried something similar and what you think about smoking them instead of boiling them?

- http://mattikaarts.com/blog/thai-smoked-sausage/

On this recipe I would like very much to aim for a similar consistency of mortadella or the weiner recipe above. I wondered if anyone might know the answer to this - I am under the impression that its to do with adding a dried binding of milk, how finely the meat is ground and how much its mixed for emulsification before stuffing. Any thoughts, experiences or recipes would be hugely appreciated.

Thank you,
Vanessa
vanessap
Registered Member
 
Posts: 10
Joined: Tue Sep 22, 2015 5:29 pm

Re: Consistency of Mortadella

Postby johngaltsmotor » Wed Sep 23, 2015 4:51 pm

1) Yes, Prague Powder #1 is simply a different name for Cure #1
2) You probably could smoke them until the final temperature, but with how much faster boiling is you might find that they're overpowered with smoke flavor.
3) The biggest difference between that recipe and a mortadella/weiner is going to be the emulsification process. You usually have a higher fat content in an emulsion (as you're attempting to coat the meat particles in fat) so you might want to add some extra fat. I would also read up on emulsions to prepare yourself. It is an extra step and takes some planning and preparation.
Pigs are magical creatures.... they turn vegetables into BACON!!
johngaltsmotor
Registered Member
 
Posts: 304
Joined: Tue Aug 28, 2012 7:26 pm
Location: NW Ohio, USA

Re: Consistency of Mortadella

Postby vanessap » Wed Sep 23, 2015 6:32 pm

Hi johngaltsmotor,

Thank you! May I ask if you've tried making emulsified sausages and if there was a particular recipe you liked? Also did you find the extra step of emulsion to be difficult - I've noticed that a few people have gently mentioned that it can be tough via the books and blogs I've read.

Vanessa :)
vanessap
Registered Member
 
Posts: 10
Joined: Tue Sep 22, 2015 5:29 pm

Re: Consistency of Mortadella

Postby johngaltsmotor » Wed Sep 23, 2015 7:51 pm

I based my attempt at mortadella and hot dogs on a recipe from a member here (I believe his name on this forum is Wheels) http://www.localfoodheroes.co.uk/?e=562 I have only made it once but it was successful and everyone who tried it was surprised it was homemade.

I found the emulsion process to be easier than expected. I used a small food processor and worked in small batches (perhaps 0.5kg each). I was nervous about breaking the emulsion but had no problems.
Pigs are magical creatures.... they turn vegetables into BACON!!
johngaltsmotor
Registered Member
 
Posts: 304
Joined: Tue Aug 28, 2012 7:26 pm
Location: NW Ohio, USA

Re: Consistency of Mortadella

Postby gsevelle » Thu Nov 05, 2015 5:46 pm

johngaltsmotor wrote:I based my attempt at mortadella and hot dogs on a recipe from a member here (I believe his name on this forum is Wheels) http://www.localfoodheroes.co.uk/?e=562 I have only made it once but it was successful and everyone who tried it was surprised it was homemade.

I found the emulsion process to be easier than expected. I used a small food processor and worked in small batches (perhaps 0.5kg each). I was nervous about breaking the emulsion but had no problems.



I've made two 10 lbs. batches of Mortadella over the last three months. While I have made other sausage requiring emulsification, these two batches have come out very good. In the past I did not re-chill the meat before emulsifying and think I ended up with what is called a "broken sausage". For these two batches I started with very cold rough cut meat, re-chilled the meat mixture in the freezer after grinding in a hotel tray for an hour or so before emulsifying. I am now a believer in keeping the meat as cold as possible while processing. I'm a good home food processor and do not overload the bowl when processing. The metal hotel tray will keep the meat cold on the counter while processing. After processing I return the emulsified mixture back to the freezer for an hour or so before mixing and stuffing. The final product is very tight and smooth.

I think I'm making myself hungry :drool:
The smoke is rising and the butt is brining
gsevelle
Registered Member
 
Posts: 95
Joined: Tue Apr 24, 2012 8:16 pm
Location: Mission Viejo, CA


Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 2 guests