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).

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.