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Mozzarella and Sun dried Tomato Pork Sausage

Mozzarella and Sun dried Tomato Pork Sausage

Home-made Mozzarella and Sun-dried Tomato Pork Sausage - outrageously delicious and very easy to make!

Course Main
Cuisine Italian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 1 .2 kg - 2.5 lbs.
Author Manuela Zangara

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

  1. Remove the garlic from the wine and keep the wine aside.
  2. Shred the fresh mozzarella using the Toollio vegetable/mozzarella cutter. Keep it aside to drain the excess liquid.
  3. Roughly chop the scotch fillet and the rashers.
  4. Grind the scotch fillet and the rashers using the Toollio grinder attachment.
  5. 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.
  6. Stuff the meat mixture into the casing using the Toollio sausage filler and tie knots every 16 cm – 6 ½ inches.
  7. Let the sausage rest, uncovered, at 20° to 25°C (68°F – 77°F) for 24 hours before cooking or freezing.

Pan frying

  1. 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!
  2. 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.
  3. Serve warm with chips!