My first Mortadella, and Muffuletta with Olive Salad

Discussion in 'Sausage' started by snorkelinggirl, Apr 13, 2014.

  1. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi everyone,

    I have family coming to visit for Easter weekend, and I thought a nice fun picnic lunch for Saturday would be a Muffuletta and glass of wine down at the Riverfront Park.  Then I thought, even better, why not try making the Mortadella myself!

    So, here goes.  My first Mortadella!

    I closely followed an excellent thread written by Couger78 for making Mortadella:

    The recipe Couger78 and I both used is from the Len Poli website and the recipe is simply called "Mortadella".  I followed the Len Poli recipe except I cut the salt down to 1.2% from 1.5%, left out the Phosphate and Sodium Erythorbate, and used Karo corn syrup instead of corn syrup solids because my Sausage Maker order didn't arrive in time.  I only made a half recipe, which makes a perfect amount for some sampling, snacking, and a Muffuletta.

    Start off by grinding whole spices: 5 allspice berries, 1 tsp whole coriander, 3/4 tsp whole white peppercorns.

    For a half recipe I used 1 lb 4 oz of pork shoulder, 10 oz of beef round, and 2 oz of pork fat.

    First grind through fine plate.

    Second grind through fine plate.  Whoops, a little smear there on the left side.

    Ran the finely ground meat in the food processor with the ground spices, 1 tsp garlic powder, 1/2 tsp paprika, 1/8 tsp Cure #1, 1/4 tsp mace, 1 Tbsp corn syrup, 1 Tbsp NFDM, 12 grams of salt (for 1.2%), and ice chips.  I did it in 2 batches.

    A word about the Cure #1 in this recipe.  It is only for color and flavor.  This amount of Cure #1 is not really "curing" the meat for food safety purposes.  This sausage is not meant to be smoked, just poached in water or cooked in a low oven.

    Stirred in 1/2 tsp whole black peppercorns, 1/4 cup unsalted pistachio nuts, a few whole green peppercorns, and 2 oz of back fat diced into 1/4" cubes.

    I stuffed this into a 4" diameter fibrous casing that I had soaked in warm water for about an hour.  I just stuffed it into the casing by hand, didn't even bother to use a sausage stuffer.  It worked okay.

    And poached it in a 165 - 170 deg F water bath until it reached an IT of 160 deg F.  This took around 3 hours.  

    Then I put it in an ice water bath to cool it down.  I ended up with a fair amount of water inside the fibrous casing, so here is the chub after I pulled off the fibrous casing.  There was a little fat around the outside of the chub that I scraped off.  My water bath never got above 170 deg F, so I guess this was a little low-melting-point fat.

    I let it rest overnight in the refrigerator.  This morning I popped out of bed at 4 a.m., all excited to slice my Mortadella.  Here are a few pictures of what it looked like.

    I really like the whole peppercorns in this.  I wasn't sure about those….I mean, eating whole peppercorns?  But they really work well and add a nice warmth without being too spicy.  The general flavor of this recipe is very tasty, maybe a little mild on spices, but overall very good.  I couldn't really taste the pistachios, but they sure are pretty! Maybe I should have used roasted pistachios?

    The texture of the Mortadella was good but slightly dry.  I guess that is why the original recipe calls for Phosphate and Sodium Erythorbate.  I probably will bump up the fat % next time, and maybe add in a little more diced back fat as well.

    Salt level is absolutely perfect for me.  I don't like salty sausage or processed meats, and the 1.2% salt worked great.  If I make this recipe again, I'd use this same salt amount but possibly increase all the other spices and the peppercorns a little.  Garlic level seemed about right, however. 

    I'll add to this post a little later this week when I make the Muffuletta using this Mortadella and a few other things.

    Thanks so much for reading!  Hope everybody has a great Sunday!
    Last edited: Apr 13, 2014
  2. dingo007

    dingo007 Smoking Fanatic

    Great job Clarissa. I had the same problem with some of the fat expectantly rendering. I baked mine using the dehydrate function in my oven. It's my family's favorite luncheon meat.

    And i realized i forgot to add the hand cut fat waaaay to late!
  3. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Dingo,

    Thanks for sharing your photograph with me!   The picture of your Mortadella is gorgeous!  Do you use the Phosphate and Sodium Erythorbate when you make yours?  My texture came out slightly dry, but I don't want to add in chemicals either.  I was thinking just more fat next time.


  4. dingo007

    dingo007 Smoking Fanatic

    Thanks Clarissa...I didn't use the chemicals either, though the recipe did call for them. Poli's recipe used 2.5lb Pork Shoulder, 1.1/4lb of Beef, 1/2lb of pork fat. Also it used 2TBS of NFD Milk Powder. I didn't have any problems with texture or dryness. HTH.

    Have a great Sunday.....i'm off to make a fatty and smoke some "Vermont Pig Candy" ribs.
    Last edited: Apr 13, 2014
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looks delicious Clar.  Love the colors in that Mortadella.  What will you be serving with it? 

  6. My God Clarissa, you just crank out these absolutely incredible, intricate, and so professional looking sensations!!! Always!

    Fantastic!!!!!!!!! Your posts are such a treat to read!

    And I LOVED the whole peppercorn in there! And the nuts DID add fun color, and it must have smelled really nice too?

    Just so very impressive - as all of your wonderful food work is -  and your family is going to be beyond impressed! How fun for everyone visiting!!!

    Fabulous job! 

    Cheers! - Leah
  7. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Brian,

    Thank you!!  I'll be making a muffuletta later in the week using it.  I'll add to this post when I get the muffuletta done.  

    Thanks for stopping by, and have a great week!

    Hi Leah,

    Thanks so much for stopping by and for the compliments!  I have to say, the whole peppercorns are really really tasty in there.  I was skeptical about it, but I'm glad I stuck with the recipe and tried it.  The pistachios added more of a nice mouth feel, not much smell or flavor.  But very pretty! 

    Thank you so much for the points, and have a great week!
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love the way you dive into creative different projects. Very inspiring 

    This project in particular looks great.


  9. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thank you so much, Disco!  I really appreciate the compliments and points!!

    And it goes both ways…..I was inspired by your summer sausage post to try something new this weekend.  So thanks for your inspiration!

    Have a great night and week!
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks really, really good... Very nic pics and just a great post altogether ! Wish I could reach thru and grab a nibble of that ! :biggrin:

  11. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thanks so much, Justin!  I think we'd all agree that we would love to be able to sample each other's cooking.  Your kids' ribs from last weekend looked dang tasty!!

    I appreciate you stopping by, and thank you for the points!
  12. dls1

    dls1 Smoking Fanatic

    Nice job, Clarissa. Your Mortadella looks great and it sounds like you were pleased with the results. Congrats!

    I tried to make Mortadella a few years ago using a long forgotten and misplace recipe, and I was somewhat disappointed with the results. The flavor came out great but the texture was a flop, at least to me. Kind of loose and crumbly, which it obviously was too dry. After a couple samples over a few days I was about to toss it, and then the light bulb went on. I ended up using the remainder, around 4 lbs., to make a very large batch of Spuma di Mortadella, or Mortadella Mousse. It came out perfect, and I was happy to be able to salvage what I had made.

    I may have to try my hand at making some more in the near future. If I fail again at least I know how to put it to a good use.
  13. Nicely done Clarissa  [​IMG]   I've made a couple batches & add a little extra fat when I make mine to make sure it isn't dry...
    Last edited: Apr 14, 2014
    snorkelinggirl likes this.
  14. I did not post this right, I love Mozzarella and Muffuletta sandwich. I use the above olive salad.
    snorkelinggirl likes this.
  15. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi David,

    Hey!  Glad that you stopped by!  I hope that all is going well for you and your family.  I'm glad you were able to figure out a way to put your Mortadella to good use….I love how most meats can be salvaged by turning them into a mousse or pate product of some kind.  I've done something similar with a batch of pickled pig tongues that I thought were too strongly flavored to be eaten straight….but as deviled pig tongue salad they were good.

    The texture on this batch of Mortadella was just a touch dry but sliced and held together well.  I'll follow Jeremy's advice and add a little more fat in next time.  But It will be great in a Muffuletta this weekend.

    Thank you for reading and for the compliments.  Hope you have a great day!

    Hey Jeremy,

    Thanks very much for stopping by and for the compliment!  I'll take your advice the next time I make this and add a little extra fat to the grind and I think also a little extra diced back fat in the internal garnish.  Thanks very much for the suggestion and sharing your expertise!

    Have a great day!
    Hi graywolf,

    Thanks for posting and sharing your favorite olive salad. I'll see if I can find it for making the Muffuletta.  I appreciate the suggestion!!

    Have a great day and thanks for reading!

  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Muffuletta Mortadella, what times lunch!

    Looks great Clarissa!
  17. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thank you, Case!  And thank you very much for the points!!

    I'll be making the Muffuletta on Friday for lunch on Saturday… makes a great picnic lunch for a small group.  I'll post some additional pictures then.

    Thank you for stopping by, and have a great day!
  18. chef willie

    chef willie Master of the Pit OTBS Member

    Hey Clarissa...looks like another great production there. I must say Mortadella was one of my fav sandwich meats growing up in NYC. BIG rounds of it displayed in the deli cases then thinly sliced to order on a sub sandwich along with some salami and provolone. Gawd, delicious stuff. Never saw one with pistachios added though as I recall. I had the pleasure of eating Muffuletta sammys at the Central Grocery in 'Nawlins and immediately fell in love with those. I mean, what's not to like with layers of meat and cheese on a spectacular roll available only there with olive oil dripping out.....totally scrumptious. Your visiting family is in for a taste treat like no other. Now, where did I put that olive spread recipe......Willie
  19. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thanks so much, Bill!  If you find that olive spread recipe, please post it or send it to me!  

    I don't think I'm going to be able to find a bread round as good as the ones in New Orleans.  But, like you said, what is not to like about layers of meat and cheese with an olive oil dressing!

    Thanks very much for stopping by, and have a great day!


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