Lamb Mortadellini

A recipe for chefs or very ambitious home cooks. 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 hit with everyone that tried it and this recipe is the bomb!

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)

  1. For the Forcemeat, Keep all ingredients at 62 degrees. Grind 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

  2. To Stuff the Mortadella, stuff in a large diameter beef bung and poach at 160 degrees for three hours, or until an internal temperature of 160.

  3. To Stuff the Mortadellini (my term), Stuff a pork casing and follow the same poaching instructions except reduce time dramatically.

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