Homemade sausage with mozzarella, white wine, and sun-dried tomatoes
[cooked-sharing]
Remove the natural Hog casing from the package. Rinse in lukewarm water to remove the salt
Chop the Caciocavallo in small pieces
Chop the sundried tomatoes and the fresh tomatoes in small pieces
Chop the mozzarella in small pieces
Add all the ingredients to the meat. Add the wine. Blend well
Add the salt, pepper and chopped parsley
Slice the casing onto the sausage tube of your sausage making machine
Dab a little bit of vegetable oil onto the tube to help slide the casing on
Hold the sausage casing firmly and begin filling with pork meat
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
Continue filling the casing until you have about 1 inch left
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)
Hold the casing in your hands and form the sausage link by twisting the link every 5-6 inches
Ingredients
Directions
Remove the natural Hog casing from the package. Rinse in lukewarm water to remove the salt
Chop the Caciocavallo in small pieces
Chop the sundried tomatoes and the fresh tomatoes in small pieces
Chop the mozzarella in small pieces
Add all the ingredients to the meat. Add the wine. Blend well
Add the salt, pepper and chopped parsley
Slice the casing onto the sausage tube of your sausage making machine
Dab a little bit of vegetable oil onto the tube to help slide the casing on
Hold the sausage casing firmly and begin filling with pork meat
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
Continue filling the casing until you have about 1 inch left
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)
Hold the casing in your hands and form the sausage link by twisting the link every 5-6 inches