There was definitely some interest in the basic how-to of actual sausage making with casings so I’ll be working on that this week for you.
This recipe next up in Sausage Mondays is the one the kids called the Pizza Sausage, but I’d like to think of it as a more sophisticated one, so just make sure you pronounce it with a heavy Italian accent. The sundried tomato tartness is cut nicely by the mozzarella cheese and the Italian spices bring the whole thing home.
I buy the fennel seeds and toast and grind them myself in my Magic bullet but you can buy ground fennel. I also used mostly all fresh herbs but you could interchange dried without problem.
I served this with peppers and onions and this simple organic tomato soup we love, but it would also be great with homemade marinara and spaghetti squash.
Again, if you don’t do casings yet, you could always make them into small patties and pan-cook them.
NOTE: An ounce of mozzarella provides less than 1 gram of carbohydrates. One ounce of part-skim mozzarella has 72 calories and 4.5 grams of fat. It’s not low-fat, but it’s low enough to indulge in a little bit!
Recipe: Sundried Tomato and Mozzarella Sausage
- 2 1/2 c. ground pork shoulder
- 1 c. mozzarella cheese, cut into small cubes
- 1/2 c. sundried tomatoes, finely chopped
- 2 tbsp garlic, minced
- 2 tbsp parsley
- 1 tsp. oregano
- 1/2 tsp. ground fennel
- 1 tbsp. basil
- 2 tsp. salt
- 3/4 c. red wine (not sweet, I used Cabernet)
- If toasting your own fennel, place 1 tsp of the seeds in a pan on low heat, tossing constantly until they turn light brown. Let cool and grind.
- Mix remaining ingredients.
- If not making into casings, form small patties and cook approximately three minutes on each side until cooked through and brown on both sides.