Homemade Mortadella

Cut pork back fat into a 1/4-inch dice. Place diced pork fat in the freezer and allow to chill for at least 30 minutes.

Combine all ingredients except the diced pork back fat and mix with a stand mixer on low for 2–3 minutes until a smooth paste is formed. Place mixing bowl with meat mixture in the freezer for 15–20 minutes to let the meat chill.

Remove meat mixture and diced pork fat from the freezer. Use a rubber spatula to fold the fat into the meat mixture and incorporate until fat is well distributed (1–2 minutes). Return to the freezer for another 15–20 minutes.

Remove the mix from the freezer and stuff into the largest casings you have available. Tie off and place sausages into the refrigerator for 1–2 days to allow the cure to work.

After sausage has cured for 1–2 days, remove from the refrigerator and poach in 175ºF water until internal temperature of 150ºF is reached (typically 20–25 minutes).

Once sausages reach 150ºF, remove from poaching liquid and place in an ice bath until completely cooled.