Mortadella Sausage

1 . Stage

Pass the pork in a meat grinder with the finest grinder - 2-3 times; Frost the bacon and cut into cubes about 8x8 mm; Mix salt and spices and poured into the minced pork; Dissolve sugar in water and gradually pour into the mince - mix thoroughly; The resulting mass in parts grind in a blender until a homogeneous sticky consistency; Add cubes of fat and milk powder to the mince, mix thoroughly until the milk is completely dissolved and evenly distributed in the mince;

2 . Stage

Stuff the sausage casings tightly with minced meat, without letting any air in (if air in some places, then pierce the place with a needle), tie the ends tightly; Hang the stuffed casings in a cool place for 6-8 hours;

3 . Stage

In a suitable container to lay out the sausage, in one of the sausages stick a temperature sensor, pour completely cold water and raise the temperature slowly for at least 8 hours to 70-75 degrees Celsius; Sausage ready when the temperature inside the loaf 66-68 degrees; Ready sausage quickly cool under a cold shower, wipe and hang in a cool place for 8-12 hours; Store in paper in the refrigerator;