Homemade Feta and Sun-Dried Tomato Sausages

Homemade Feta and Sun-Dried Tomato Sausages
Staff Writer
Sausages

Alberto Peroli

Sausages

Children love helping to make these sausages. There are lots of variations that you can try, including sage and grated apple, garlic and thyme, or Cajun-spiced. I love eating my sausages with a soft polenta or creamy whipped potatoes.

Ingredients

  • 8 sun-dried tomatoes, packed in oil
  • 1 pound free-range pork, from neck or shoulder, minced
  • 3 ounces feta cheese
  • 1 tablespoon dried oregano
  • 1 egg, preferably free-range, beaten
  • Salt and freshly-ground pepper, to taste
  • All-purpose flour, for dusting
  • Olive oil, for frying

Directions

Chop up the semi sun-dried tomatoes finely and place in a mixing bowl with the minced pork, feta cheese, dried oregano, and beaten egg. Season with salt and pepper. Mix well.

Divide the mixture into 10 pieces and roll each one into a sausage shape.

Sprinkle a thin layer of flour onto a baking sheet and roll the sausages in the flour. Pick up the sausages and rock them back and forth in your hands to remove any excess flour. You want the sausages to be very lightly coated in the flour.

Place the sausages on a clean tray and leave to chill in a fridge for an hour (this will help the sausages to hold their shape).

Place a frying pan over medium heat and add some olive oil. Add the sausages one by one gently cook for about 10 minutes, turning every couple of minutes to make sure they are evenly cooked.

Sun-Dried Tomato Shopping Tip

Buying tomatoes in season when they are at the peak of their freshness make for great tasting food and are at a good price. When they are out of season, canned tomatoes are a great alternative.

Sun-Dried Tomato Cooking Tip

Don’t throw out your overripe tomatoes – instead use them for sauces or soups.