Mortadella Lyoner

Calories: 320

Servings: 10

Prep time: 1 hour

Cook time: 1 hour

Meats	Metric	US
lean pork	300 g	0.66 lb.
lean beef	300 g	0.66 lb.
back fat, jowls or fat pork trimmings	400 g	0.88 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
white pepper	2.0 g	1 tsp.
mace	0.5 g	¼ tsp.
coriander	0.5 g	¼ tsp.
ginger	0.5 g	¼ tsp.
cardamom	0.5 g	¼ tsp.
sweet paprika	1.0 g	½ tsp.
onion powder	2.0 g	1 tsp.
crushed ice or cold water	150 ml	⅝ cup

Instructions

Grind all meats with ⅛” (3 mm) grinder plate.
Mix ground meats with all ingredients adding crushed ice (water).
Emulsify sausage mass in food processor.
Stuff into 60 mm plastic waterproof casings.
Poach sausages in water at 167 °F, 75° C for 60 min to an internal meat temperature of 154-158 °F, 68-70° C.
Cool in cold water and refrigerate.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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