One of my favourite summer sausages, and one of the first sausages i ever made myself. Sun dried tomato and mozzarella sausages pack a huge amount of flavour and moisture. They look superb too, with flecks of red, white and green!

Original recipe can be found on this amazing site!

Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!

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  • 1 kg pork shoulder, diced
  • 200 g pork fat
  • 125 g ball of mozzarella, diced
  • 1/2 bunch of parsley, finely chopped
  • 80 g sun dried tomatoes
  • 1/2 tsp fennel seeds
  • 1 tsp pepper
  • 1.5 tsp salt
  • 2 meters hog casings soaked in warm water


  • Place the diced pork and fat in the freezer about an hour ahead of time
  • Soak about 2 meters of hog casings in warm water
  • Cool the metal parts of your grinder and stuffer before use, if possible
  • Remove the diced pork rom the freezer when its got a frozen crust to it
  • Grind the pork and fat into a bowl. Keep the bowl chilled whilst you prepare the spices
  • Mix all the spice mix ingredients together in a bowl.
  • Add all of the ingredients, to the ground pork and fat, and mix thoroughly, then chill in the fridge for 30 mins.
  • Re-grind the mixture into a chilled bowl
  • Stuff the mixture into the hog casing and twist off into 6 inch links

How to eat it?


October 11, 2023
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