TUSCAN SAUSAGE

Tuscan Sausage image

Yield makes 1 pound

Number Of Ingredients 9

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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 (about 2 ounces)
1 small clove garlic, minced or pressed
3 teaspoons 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

Steps:

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 the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate for at least 4 hours before using to allow the flavors to blend.
Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)