CHEF JEFF — ONE BYTE AT A TIME: Tuscan SausageThis homemade pork product would work well in a variety of dishes.
By: Herald Staff Report,
This homemade pork product would work well in a variety of dishes.
14 ounces ground pork
2 ounces salt pork, fat part only, minced
¼ cup finely chopped, unseasoned, olive oil-packed sun-dried tomatoes
1/3 cup lightly packed, coarsely grated mozzarella cheese
1 small clove garlic, minced
1 tablespoon chopped fresh basil leaves
2 teaspoons chopped fresh flat-leaf parsley leaves
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt, or to taste, if needed
Place ingredients except salt in bowl. Knead with hands until blended. Cook, taste small sample. Add salt if needed. Cover, refrigerate for at least 4 hours to allow flavors to blend. Stuff into casings, or form into patties, meatballs, depending on use — grilled or pan-fried sausages or as meatballs for pasta or soup.
Note: Uncooked sausage will keep in refrigerator for up to 3 days. It does not freeze well.
Yield: 1 pound.
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