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

Mozzarella Sausage with Sun Dried Tomatoes 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.

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

For the Sausage

  • 800 g – 1.75 lbs pork scotch fillet also known as pork collar or pork neck fillet
  • 400 g – 0.9 lbs pork rashers – skin removed
  • 15 g – 1 scant tbsp salt
  • 115 ml – ½ cup white wine – infused with 1 smashed garlic clove for at least 1 hour
  • 125 g – 4 ½ oz fresh mozzarella – shredded
  • 75 g – 2 ½ oz sun-dried tomatoes – thinly sliced and drained
  • ½ tbsp oregano
  • ½ tbsp freshly ground black pepper
  • edible sausage casings – soaked in tepid water and rinsed

For Pan-frying

  • 160 ml – ⅔ cup white wine
  • water

Instructions

Sausage Preparation

  1. Remove the garlic from the wine and set the wine aside.
  2. Shred the fresh mozzarella using the Toollio vegetable and mozzarella cutter. Set it aside to drain any 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. Knead well using your hands until evenly combined.
  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 to 77°F for 24 hours before cooking or freezing.

Pan Frying

  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.

  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.

  3. Serve warm with chips.