Goose Mortadella

[Billy Rhomboid]

Goose Mortadella with Pistachios

2kg goose meat

350g goose/duck fat

350g diced back fat

500g ice

55g sea salt

2 tsp powder no 1

1tbsp marjoram

1tbsp fennel seeds

1 tsp saffron

3 tsp black pepper

2 tsp nutmeg

3 tsp sugar

Handful pistachio nuts

Caul fat

- Grind the meat on a fine plate and refrigerate.
- Mix salt and herbs and mix into meat, refrigerate again.
- Finely dice back fat and refrigerate.
- Pulverise ice in food processor and put half in freezer.
- Put half of meat in food processor and add ice a little at a time until smoothly integrated.
- Add goose fat a spoonful at a time until a smooth emulsion.
- Refrigerate and repeat with second batch.
- Carefully fold in the diced backfat and pistachios.
- Spread caul fat on a sheet of cling film and make large sausage shape in the centre. Roll up and refrigerate until firmed up.
- Poach at 160F for an hour.
- Put in ice bath for an hour and refrigerate overnight.

photos of the process on my blog

[BriCan]

And when I thought I had nothing better to do along comes a challenge

Like the looks of this --- I need to fit in within my slow schedule

[Big Guy]

Pictures would be nice, it sounds delightful

[kimgary]

I found his blog Here:-http://www.killandcure.net/blog/

Hope its ok to link it?

Regards Gazza

[wheels]

Billy links to it from the www link at the bottom of his post - so you're OK.

Phil

[Billy Rhomboid]

Sorry, is it okay to link to my blog? If it is a breach of etiquette, I'll repost the pics here, but as it was quite pic heavy I thought it would be less bandwidth heavy this way.

Here is a picture of the finished article. Am very pleased with the way it has turned out, taste-wise. Good balance of herbs and spices,the flavour of the goose comes through but it is not overpoweringly gamey, texture is nice - not too spongey or 'luncheon meaty' If you know what I mean.
Only slight niggle is the shape - because they were too large to fit in a flat pan I had to poach them in a goulash kettle and they were slightly upright, weighted down with plates to keep them submerged and consequently they are not as cylindrical as they could have been, but that is a minor quibble. For a first attempt, I am pleased. I have only relatively recently started experimenting with emulsified sausages and am quite excited by the possibilities of this technique.

[Billy Rhomboid]

Incidentally, i should mention this was made with wild Canada Goose - shot on farmland up the road. Any number of Canada geese gorge themselves on the barley all summer and the meat tastes super. These birds weighed in at about 4 kg, drawn and yielded a good 2kg of breast and leg meat. If you shoot, or live in a rural area and know someone who shoots, this is a really inexpensive way of getting top quality meat. This recipe cost me less than a fiver.
I have another one I am making into confit at the moment.

[wheels]

It's fine to link to your blog - and a great read it is too.

My post was in reply to Kimgary:

I found his blog Here:-http://www.killandcure.net/blog/

Hope its ok to link it?

Regards Gazza

My apologies if any confusion has been caused.

Phil

[kimgary]

Thanks Phil

Something else i've learned!!

Regards Gazza.