Tuscan Sausage

14 ounces ground pork
2 ounces salt pork, fat part only, minced
1/4 cup finely chopped, unseasoned, olive oil-packed sun-dried tomatoes
1/3 cup lightly packed, coarsely grated mozzarella cheese
1 small clove garlic, peeled and minced
1 tablespoon chopped, fresh basil leaves
2 teaspoons chopped, fresh flat-leaf parsley leaves
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt, or to taste, if needed

Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add salt if needed. Cover and refrigerate for at least 4 hours before using to allow flavors to blend.

Stuff into casings or form into patties or meatballs, depending on how you intend to use them: as grilled or pan-fried sausages or rolled into meatballs for pasta or soup. (Uncooked sausage will keep in refrigerator for up to 3 days. It does not freeze well.

Makes 1 pound.

— Recipe from "Sausage," by Victoria Wise (Ten Speed Press, $23).


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