CHEF JEFF — ONE BYTE AT A TIME: Tuscan Sausage

This homemade pork product would work well in a variety of dishes.

Tuscan Sausage

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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