Mortadella

The Charcutepalooza challenge this month is to make emulsified sausage. In short, this is the type of sausage that has a smooth paste texture like a hot dog. I did some research on the subject and have decided to make mortadella. Mortadella is an Italian sausage that hails from bologna. We have all seen it in the deli (I took the picture above from google image search.) In it's most traditional form it has a cross-section that shows a pinkish color, dotted with fat and pistachios. However, variations of the traditional can be made by replacing the pistachios with olives, or not using either. The meat is pork shoulder mixed with fat. I'll write more about the process when I make it in the upcoming week. Any suggestions are welcome!