Mozzarella Sausage with Sun Dried Tomatoes

Jump to Recipe Print Recipe

Creamy mozzarella and savoury sun-dried tomatoes give this Mozzarella Sausage with Sun-Dried Tomatoes rich Italian-style flavour, perfect for barbecues and casual dinners.

Mozzarella and Sun-Dried Tomato Pork Sausages on a wooden board with mozzarella and Sun-Dried tomatoes.

I wanted to create a Mozzarella Sausage inspired by some of my favourite Italian flavours. Mozzarella and tomatoes were the first combination that came to mind because together they give the sausage an almost pizza-style flavour. I also added oregano to the filling because it works so well with both ingredients.

These sausages have a richer and creamier texture from the melty mozzarella, while the sun-dried tomatoes add a deeper savoury flavour with slight sweetness. Combined with the oregano and pork, the flavours feel hearty, rich, and very Italian.

Sliced homemade pork sausage served with chips and tomato sauce on a white plate.

To prepare the sausages, I used the Toollio multi-function kitchen appliance with the meat grinder, sausage filler, and vegetable cutter attachments. They made the whole process quicker and easier, especially when shredding the mozzarella and filling the casings.

Toollio sausage filler and meat grinder attachment used for homemade pork sausages.

I cooked the sausages on the stovetop, but they also work really well on the barbecue or cooked any other way you prefer. They’re perfect for entertaining and, for my Aussie readers, they’d make a fantastic addition to your next holiday barbie. Try them out and let me know what you think!

Reasons to Make Homemade Mozzarella Pork Sausage

Leftovers taste fantastic sliced into sandwiches, pasta dishes, or simple lunch plates the next day.
Homemade sausages always taste fresher and more satisfying than store-bought versions.
Sausages freeze really well and reheat nicely for future dinners or quick last-minute meals.

Key Ingredients for Mozzarella and Sun-Dried Tomato Pork Sausage

Pork Scotch Fillet

Pork scotch fillet, also known as pork collar or pork neck fillet, has a rich flavour and a good balance of meat and fat. It gives the sausages a juicy texture without feeling too fatty. Pork shoulder or pork neck also works well in this recipe.

Pork Rashers

Pork rashers add extra fat and savoury flavour to the sausage filling. They also give the sausages a softer and juicier texture.

Fresh Mozzarella

Fresh mozzarella cheese gives the sausages a creamier texture and mild milky flavour. Mozzarella packed in water works best here because it blends more evenly into the filling once shredded and drained.

Sun-Dried Tomatoes

Sun-Dried tomatoes add concentrated savoury flavour with slight sweetness. Oil-packed Sun-Dried tomatoes are a good choice because they stay softer inside the sausage filling.

Find the complete list with measurements in the recipe card below.

How to Make Mozzarella Sausage with Sun-Dried Tomatoes

Sausage Preparation

Step 1: Remove the garlic from the wine and set the wine aside.

Step 2: Shred the fresh mozzarella using the Toollio vegetable and mozzarella cutter. Set it aside to drain any excess liquid.

Fresh mozzarella being shredded for Mozzarella Sausage with Sun Dried Tomatoes.

Step 3: Roughly chop the scotch fillet and the rashers.

Step 4: Grind the scotch fillet and the rashers using the Toollio grinder attachment.

Pork being ground for homemade Italian-style sausages.

Step 5: Put the ground meat in a bowl. Add the salt, wine, shredded mozzarella, drained sliced sun-dried tomatoes, oregano, and ground pepper. Knead well using your hands until evenly combined.

Step 6: Stuff the meat mixture into the casing using the Toollio sausage filler and tie knots every 16 cm – 6 ½ inches.

Sausage filling with mozzarella and Sun-Dried tomatoes being prepared and stuffed into casings.

Step 7: Let the sausage rest uncovered at 20° to 25°C – 68°F to 77°F for 24 hours before cooking or freezing.

Uncooked pork sausages with mozzarella and Sun-Dried tomatoes on a wooden board.

Pan Frying

Step 1: Put the sausage in a frying pan and add enough water to cover ¾ of it. Cook over medium heat, turning occasionally, until the water has completely evaporated and the sausage is cooked through. Prick the fatty pockets with a skewer while cooking to release some of the fat.

Note: Be careful while pricking the sausage, as pockets of hot fat inside the casing can suddenly spray out in a strong stream similar to a geyser and may cause burns.

Step 2: Increase the heat and add the white wine. Fry the sausage on both sides until the wine has completely evaporated and the sausage has turned a nice brown colour.

Homemade pork sausages cooking in a frying pan before turning golden brown.

Step 3: Serve warm with chips.

Golden brown Mozzarella Sausage with Sun Dried Tomatoes served with chips and tomato sauce.

Frequently Asked Questions

Can I make these sausages without a sausage filler?

Yes, though the process takes longer. You can use a piping bag with a wide nozzle or shape the filling into sausage patties instead.

What type of mozzarella works best for this Mozzarella Sausage recipe?

Fresh mozzarella works best because it melts into the filling and gives the sausages a creamier texture. Drain it well before using.

What cuts of pork work best for homemade sausages?

Pork cuts with a good balance of meat and fat work best for sausages. Pork shoulder, pork belly, pork butt, and pork neck are all excellent choices because they keep the sausages juicy and flavourful during cooking. Leaner cuts can make the filling drier and firmer.

How can I make these sausages without casings?

Shape the filling into sausage patties or long sausage shapes and cook them directly in a frying pan or on the barbecue.

Extra Help from the Kitchen

Chill the Filling Before Stuffing – Place the sausage mixture in the refrigerator for 20 to 30 minutes before filling the casings. Colder filling is easier to handle and helps the sausages hold their shape better.

Test the Seasoning Before Filling – Cook a small spoonful of the sausage mixture in a frying pan before stuffing the casings. This gives you the chance to adjust the seasoning if needed.

Pierce Air Pockets Gently – Use a skewer or sausage pricker to remove trapped air bubbles after filling the casings. This helps the sausages cook more evenly and prevents splitting.

Avoid Overworking the Filling – Mix the pork filling only until evenly combined. Overmixing can create a firmer and denser sausage texture after cooking.

Rest the Sausages Before Serving – Leave the sausages to rest for a few minutes after cooking. Resting helps the juices settle inside the filling for a better texture.

Variations and Twists

Add Chilli Flakes – Stir chilli flakes into the pork mixture for gentle heat and a spicier Italian-style flavour. The extra heat works especially well with the mozzarella and Sun-Dried tomatoes.

Replace Mozzarella with Smoked Scamorza – Swap fresh mozzarella for smoked scamorza for a firmer texture and deeper smoky flavour. This gives the sausages a richer and more rustic flavour.

Mix in Fennel Seeds – Add fennel seeds for a more traditional southern Italian sausage flavour. Their mild sweetness pairs really well with pork and oregano.

Add Black Olives – Mix chopped black olives into the filling for a saltier Italian-style flavour, which pairs nicely with Sun-Dried tomatoes and mozzarella.

Replace Oregano with Fresh Basil – Swap oregano for finely chopped basil for a fresher Italian-style flavour.

Storage and Shelf Life

Store uncooked sausages in an airtight container in the fridge for up to 2 days before cooking. Once cooked, they can be refrigerated for up to 3 days.

For longer storage, freeze the sausages in freezer-safe bags or airtight containers for up to 2 months for best quality.

Thaw overnight in the refrigerator before reheating. Reheat gently in a frying pan over medium-low heat until heated through and lightly browned on the outside.

Classic Homemade Pork Sausage Recipes