Poultry Mortadella in Collagen Casing
Turkey and chicken provide complete protein, while a small amount of olives, pistachios, and pumpkin seeds adds contrasting flavor. The collagen-cased sausage sets firmly enough to slice thinly.
Place the turkey (90 g) and chicken (90 g) and the removable grinder parts in the freezer for 30 minutes. Cut 30–50% of the poultry into small pieces and pass the rest through a meat grinder with chilled parts.
Combine the pieces and ground meat, add cold water (30 g) and table salt (3 g), and mix for 2 minutes. Keep the mixture below 12–13°C, then refrigerate it.
Chop the pistachios (4 g), olives (3 g), and pumpkin seeds (3 g). Quickly fold them into the chilled mixture and return it to the refrigerator.
Briefly soak one collagen casing in water and squeeze it dry. Tie one end, fill it with the mixture using a spoon, compact it, and tie the other end. If gaps appear during resting, tighten the filling and close the casing again.
Rest the sausage in the refrigerator for at least 48 hours, then vacuum-seal it. Cook sous-vide at 60°C for 2 hours. Rapidly chill it after cooking and refrigerate for at least another 48 hours. Maximum storage time: 3–4 days.
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