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