• Tuscan Sausage

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  • 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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