By Patrick Wu
Sun dried tomato and mozzarella sausage recipe
9 steps
Prep:30minCook:20min
One of my favourite summer sausages, and one of the first sausages i ever made myself. Sun dried tomato and mozzarella sausages pack a huge amount of flavour and moisture. They look superb too, with flecks of red, white and green!
Updated at: Sat, 09 Sep 2023 02:12:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
3
Low
Nutrition per serving
Calories594.8 kcal (30%)
Total Fat46.5 g (66%)
Carbs8.6 g (3%)
Sugars5.1 g (6%)
Protein36.8 g (74%)
Sodium814.9 mg (41%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Place the diced pork and fat in the freezer about an hour ahead of time
Step 2
Soak about 2 meters of hog casings in warm water
Step 3
Cool the metal parts of your grinder and stuffer before use, if possible
Step 4
Remove the diced pork rom the freezer when its got a frozen crust to it
Step 5
Grind the pork and fat into a bowl. Keep the bowl chilled whilst you prepare the spices
Step 6
Mix all the spice mix ingredients together in a bowl.
Step 7
Add all of the ingredients, to the ground pork and fat, and mix thoroughly, then chill in the fridge for 30 mins.
Step 8
Re-grind the mixture into a chilled bowl
Step 9
Stuff the mixture into the hog casing and twist off into 6 inch links
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