Tuscan Sausage

Name: Tuscan Sausage
Ingredients: 14 ounces ground pork; 2 ounces salt pork, fat part only, minced; 1/4 cup finely chopped unseasoned olive oilpacked 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

9 ingredients

6 steps

Ingredients

14 ounces ground pork
2 ounces salt pork, fat part only, minced
1/4 cup finely chopped unseasoned olive oilpacked 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

Directions

1

Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended.
2

Cook and taste a small sample, then add the salt if needed.
3

Leave in bulk and shape as directed in individual recipes or stuff into hog casing.
4

Cover and refrigerate for at least 4 hours before using to allow the flavors to blend.
5

Saute or grill, or cook as directed in individual recipes.
6

(The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)