Mortadella.
(printout version recipe March/April 2006 (1 page A4))
© Christianne Muusers

Ingredients:
500 gram (1 pound)veal 
175 (1/3 pound/6 ounces) gram pork fat (salted and smoked)
75 gram (1/3 cup) pork fat, diced (optional)
1 Tbsp. chopped parsley
1 tsp. dried marjoram
2 egg yolks
100 gram (1 cup) grated Parmigiano Reggiano
1 tsp. sugar
1 tsp. in all of pepper, cloves, fennel seeds
1/4 tsp. saffron, crushed
1/2 to 3/4 tsp. saltpetresalt (a mixture of salt, sugar and saltpetre in a ratio of 100:2:1) or salt
2 garlic cloves, crushed with some salt (optional)
1 pork caul

Preparation in advance:
Grind the veal with the pork fat. All the rest (except for the pork caul, diced pork fat and fennel seeds). Use a cutter or blender to grind the meat even finer. Then add the diced pork fat and fennel seeds. Let the farce rest for a couple of hours.
Pat the pork caul dry, cut in squares of about 20x20 centimeters. Cut away fat veins that are too large. Form balls the size of an egg with your hands, and wrap these in the pieces of pork caul. I also made some longer, sausage-like rolls, because they are easier to slice.

Preparation:
Put the balls on a spit, or on a gridiron, and roast them at a moderate temperature (120grC/248dgF) for 50 to 60 minutes. You can check the core temperature to be sure the Mortadella is done with a meat probe. The temperature should be 70dgC/158dgF. At this temperature all bacteria are gone, and the meat is done.
Let the sausages cool. If there are thick fat veins left that have not melted away, cut them away.

To serve:
Cold or at room temperature, in thin slices as antipasto, or on a sandwich.
When you have added saltpetre the sausages will keep for five days in the refrigerator.