Tuscan Sausage

• 14 ounces ground pork
• 2 ounces salt pork, fat part only, minced
• 1/4 cup finely chopped unseasoned olive oilpacked sun-dried tomatoes
• 1/3 cup lightly packed coarsely grated mozzarella cheese (about 2 ounces)
• 1 small clove garlic, minced or pressed
• 3 teaspoons chopped fresh basil leaves
• 2 teaspoons chopped fresh flat-leaf parsley leaves
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt, or to taste, if needed

1. Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended.
2. Cook and taste a small sample, then add the salt if needed.
3. Leave in bulk and shape as directed in individual recipes or stuff into hog casing.
4. Cover and refrigerate for at least 4 hours before using to allow the flavors to blend.
5. Saute or grill, or cook as directed in individual recipes.
6. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)

ground pork, salt pork, tomatoes, mozzarella cheese, clove garlic, fresh basil, flatleaf, freshly ground black pepper, kosher salt

Taken from www.epicurious.com/recipes/food/views/tuscan-sausage-389495 (may not work)