Yield: 1 Servings
|5 pounds||Pork butt, chilled|
|2 teaspoons||Freshly ground pepper|
|½ cup||Tomato, skinned, seeded and diced 1/4 inch thick|
|½ cup||Mozzarella cheese, diced 1/4 inch thick|
|¼ cup||Fresh basil or 1 tbls of dried|
|3 tablespoons||Fresh oregano or 1 tbls of dried|
|8 \N||Yards prepared casings, about 4 ounces|
Grind the meat coarsely. Place in a large bowl. Add the slt, pepper, tomato, cheese, basil and oregano. Mix well with hands. Working with one-quarter of the sausage filling at a time (cover and refrigerate the remainder). stuff the casings loosley with the sausage filling. Pinch and twist into 4 inch and cut to separate. Refrigerate while stuffing the remaining sausages..
To cook, prick the sausages all over to prevent the skins from bursting.
Place as many sausages in the skillet as will fit in a single layer without crowding. Pour in about one-half inch of water, cover and simmer over low heat for 20 minutes. Pour off any liquid. Add the oil to the pan and cook uncovered, turning, until the sausages are evenly browned, about 10 minutes. drain on paper towels and serve hot. Can be made into patties and fried.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@... (Katherine L Smith) on Mar 6, 1997.