Homemade sausage with mozzarella, white wine, and sun-dried tomatoes
[cooked-sharing]
Yields6 ServingsPrep Time50 minsCook Time20 minsTotal Time1 hr 10 mins
Ingredients
2.20lbsground pork meat
3tbspsalt
½tspblack pepper
¾cupfresh mozzarella
fresh italian parsley
½cupdry white wine
¾cupcaciocavallo cheese
15oztomato sauce
5sundried tomatoes
33mm hog casings
Directions
1
Remove the natural Hog casing from the package. Rinse in lukewarm water to remove the salt
2
Chop the Caciocavallo in small pieces
3
Chop the sundried tomatoes and the fresh tomatoes in small pieces
4
Chop the mozzarella in small pieces
5
Add all the ingredients to the meat. Add the wine. Blend well
6
Add the salt, pepper and chopped parsley
7
Slice the casing onto the sausage tube of your sausage making machine
8
Dab a little bit of vegetable oil onto the tube to help slide the casing on
9
Hold the sausage casing firmly and begin filling with pork meat
10
To prevent air bubbles in your sausage make sure that the tube is buried deep into the meat. Don’t slide the casing out too fast
11
Continue filling the casing until you have about 1 inch left
12
The sausage casing should be full but not to the point that it is about to burst. Remove any air bubbles by moving the meat inside the casing with your fingers (almost like a massage)
13
Hold the casing in your hands and form the sausage link by twisting the link every 5-6 inches
Remove the natural Hog casing from the package. Rinse in lukewarm water to remove the salt
2
Chop the Caciocavallo in small pieces
3
Chop the sundried tomatoes and the fresh tomatoes in small pieces
4
Chop the mozzarella in small pieces
5
Add all the ingredients to the meat. Add the wine. Blend well
6
Add the salt, pepper and chopped parsley
7
Slice the casing onto the sausage tube of your sausage making machine
8
Dab a little bit of vegetable oil onto the tube to help slide the casing on
9
Hold the sausage casing firmly and begin filling with pork meat
10
To prevent air bubbles in your sausage make sure that the tube is buried deep into the meat. Don’t slide the casing out too fast
11
Continue filling the casing until you have about 1 inch left
12
The sausage casing should be full but not to the point that it is about to burst. Remove any air bubbles by moving the meat inside the casing with your fingers (almost like a massage)
13
Hold the casing in your hands and form the sausage link by twisting the link every 5-6 inches
