Description
Emulsification of pork fat and spices to create a stable cotto sausage.
Technical
This technique involves mixing pork fat and spices with a binder, such as egg whites, to create a stable emulsion. The key variables are temperature, mixing speed, and binder ratio. The optimal temperature for this process is around 15-20°C.
Culinary Significance
This technique is unique in that it uses a combination of pork fat and spices to create a rich and creamy sausage, commonly used in Lombardy dishes such as risotto alla milanese.
Science
Primary Reaction
emulsification
Parameters
Temperature
60°C optimal
20°C to 80°C range
Temperature range for emulsification
Time
1 hour
30 minutes – 2 hours
Equipment
Meat grinderMixing bowlSausage stuffer