Home-made Mozzarella and Sun-dried Tomato Pork Sausage - outrageously delicious and very easy to make!
Servings1.2 kg - 2.5 lbs.
Mozzarella and Sun dried Tomato Pork Sausage
800gms– 1.75 lbs. pork scotch fillet
400gms– 0.9 lbs. pork rashersskin removed
15gms– 1 tbsp scant salt
115ml– ½ cup white wine infused with 1 smashed garlic clove for at least 1 hour
125gms– 4 ½ oz. fresh mozzarellashredded
75gms– 2 ½ oz. sun dried tomatoesthinly sliced and drained
½tbspfreshly ground pepper
Edible sausage casingsoaked in tepid water and rinsed
160ml– 2/3 cup white wine
Remove the garlic from the wine and keep the wine aside.
Shred the fresh mozzarella using the Toollio vegetable/mozzarella cutter. Keep it aside to drain the excess liquid.
Roughly chop the scotch fillet and the rashers.
Grind the scotch fillet and the rashers using the Toollio grinder attachment.
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.
Stuff the meat mixture into the casing using the Toollio sausage filler and tie knots every 16 cm – 6 ½ inches.
Let the sausage rest, uncovered, at 20° to 25°C (68°F – 77°F) for 24 hours before cooking or freezing.
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!
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.