If you follow Manu’s Menu, you must remember that a few weeks ago, I reviewed the Toollio, an amazing multi-function kitchen appliance. Since then, I have been using the Toollio regularly and sharing some recipes that show how versatile this machine is and today, I will be posting the last recipe of this little series. Among the attachments that I like the most are the meat grinder and the sausage filler. I love creating my own sausage and the Toollio is a great device that makes sausage making very quick and easy. This time I thought of being a bit creative with the flavouring. Yet I wanted something very “Italian”. And what better than mozzarella and tomatoes to give the sausage almost a pizza flavour? I also added some oregano to the mix for that purpose. The result was amazing. It was really tasty! Besides, the mozzarella, that I shredded using the vegetable cutter, melts in the sausage and helps it to remain moist and juicy. I cooked it on the stove top, but you can barbecue it, or cook it in the oven, or in any other way you fancy. This sausage is perfect for entertaining and, just a hint for all my Aussie readers, it would be a great addition to your next holiday barbie! Try it out and let me know!
Mozzarella and Sun dried Tomato Pork Sausage
Home-made Mozzarella and Sun-dried Tomato Pork Sausage - outrageously delicious and very easy to make!
Ingredients
Mozzarella and Sun dried Tomato Pork Sausage
- 800 gms – 1.75 lbs. pork scotch fillet
- 400 gms – 0.9 lbs. pork rashers skin removed
- 15 gms – 1 tbsp scant salt
- 115 ml – ½ cup white wine infused with 1 smashed garlic clove for at least 1 hour
- 125 gms – 4 ½ oz. fresh mozzarella shredded
- 75 gms – 2 ½ oz. sun dried tomatoes thinly sliced and drained
- ½ tbsp oregano
- ½ tbsp freshly ground pepper
- Edible sausage casing soaked in tepid water and rinsed
Pan frying
- 160 ml – 2/3 cup white wine
- Water
Instructions
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Remove the garlic from the wine and keep the wine aside.
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Shred the fresh mozzarella using the Toollio vegetable/mozzarella cutter. Keep it aside to drain the excess liquid.
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Roughly chop the scotch fillet and the rashers.
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Put the ground meat in a bowl. Add the salt, wine, shredded mozzarella, drained sliced sun dried tomatoes, oregano and ground pepper and knead well using your hands.
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Stuff the meat mixture into the casing using the Toollio sausage filler and tie knots every 16 cm – 6 ½ inches.
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Let the sausage rest, uncovered, at 20° to 25°C (68°F – 77°F) for 24 hours before cooking or freezing.
Pan frying
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Put the sausage in a frying pan. Add water until you cover ¾ of the sausage and put it on a medium fire. Let it cook, flipping it around until the water has completely evaporated and the sausage is cooked through. While it cooks, prick the fatty pockets with a skewer to get rid of some of the fat (this will help “frying” the sausage as well). Be careful: the fat makes a “geyser” effect and it is hot!
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When the water has completely evaporated, increase the flame and add the white wine. Fry the sausage on both sides until the wine has dried out completely and the sausage has turned a nice brown colour.
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Serve warm with chips!
Toollio, is made in Italy by a very reputable brand – Tre Spade – famous for its cooking appliances and meat grinders, so you can be sure of its quality and reliability. It is distributed in Australia by Butcher at Home, a company that has been selling sausage making supplies and home butcher equipment since 1908! Make sure to check out their website for any further information on how to purchase the Toollio.
This is a sponsored post, but the opinions in this post are my own.
These are some juicy sausages! I haven’t tried making sausages at home yet. Your recipe looks very easy. I am definitely going to take on this task some day! Thanks for sharing.
Making sausage is on my list of things to make this recipe is delicious and seems very easy to make
Homemade sausages have been on my to do list for way to long… this looks so delicious that I ll push myself again to finally try my own sausages. 🙂 great recipe, lovely pictures.