There’s almost no turn in Tuscany that doesn’t provide some sensory joy. Driving its curvy roads through low hills gently swelling up from narrow, verdant valleys, you discover olive groves that produce some of the world’s finest olive oil and vineyards that yield some of the world’s most renowned wines. Exploring the region’s old towns and cities on foot, you wind your way through dozens of museums full of famous artworks and wander into back-alley churches and quaint shops stacked with Tuscan treasures. And everywhere, there is fabulous food. The Tuscans have long produced delicious salumi, that special form of pork cookery, called charcuterie in France, that comprises prosciutto, mortadella, soppressata, salamis and other cured meats, along with fresh sausages particular to the region. In this recipe, sundried tomatoes, basil, and mozzarella flavor fresh pork sausage to deliver the taste of Tuscany.

　　

Ingredients

makes 1 pound

　　14 ounces ground pork

　　2 ounces salt pork, fat part only, minced

　　1/4 cup finely chopped unseasoned olive oil–packed 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

　　

Step 1

Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate for at least 4 hours before using to allow the flavors to blend.

　　

Step 2

Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)

　　Sausage