Capricciosa Sausages

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Homemade sausage with mozzarella, white wine, and sun-dried tomatoes

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Yields6 Servings
Prep Time50 minsCook Time20 minsTotal Time1 hr 10 mins

Ingredients
 2.20 lbs ground pork meat
 3 tbsp salt
 ½ tsp black pepper
 ¾ cup fresh mozzarella
 fresh italian parsley
 ½ cup dry white wine
 ¾ cup caciocavallo cheese
 15 oz tomato sauce
 5 sundried tomatoes
 33 mm 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

Ingredients

Ingredients
 2.20 lbs ground pork meat
 3 tbsp salt
 ½ tsp black pepper
 ¾ cup fresh mozzarella
 fresh italian parsley
 ½ cup dry white wine
 ¾ cup caciocavallo cheese
 15 oz tomato sauce
 5 sundried tomatoes
 33 mm hog casings

Directions

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

Capricciosa Sausages