Mangalitsa Recipes

Sweet Sausage stuffed Mangalitsa Loin

One Mangalitsa pork loin about 3 pounds
5 # Mangalitsa shoulder 60%meat 40% fat
1/2 oz Hungarian paprika
1 oz fennel seeds, whole
2 oz salt
1/2 oz sugar
1 oz coarse ground black pepper
1c ice cold water
Caul fat, rinsed and soaked

1. Butterfly open the loins. Try to get it as even as possible.
   
   
2. Cubed up all the meat and fat. Mix with the spices and place in freezer until very firm. (It should be almost completely frozen, if its not almost frozen the fat will smear in the grinder.
   
   
3. Grind meat with a meat grinder into electric mixing bowl
   
   
4. Mix the meat with an electric mixer with the cold water until sticky to touch.
   
   
5. Cook a test piece. Season if needed. The sausage will be well seasoned that's why we are not going to season the loin. As the fat cooks inside the meat the fat and seasoning will melt into the loin.
   
   
6. Take the butterflied loin and press a nice even layer of sausage onto it. There will be left over sausage. Use it for pasta, stuffing's or patties.
   
   
7. Roll up the loin encasing the sausage.
   
   
8. Lay a even layer of caul fat on the counter. Place the rolled up loin into the center of the caul fat, you might need to use 2 pieces of caul fat.
   
   
9. Wrap the caul fat around the loin making sure it is completely wrapped.
   
   
10. Heat a large saute pan, add a little lard or oil to it and sear the meat on all sides. Once seared place in over for about 10 to 12 minutes. Let rest 5 minutes, slice and serve