Sun dried tomato and mozzarella cheese sausage

[royt]

Over the weekend I had a go at making some sundried tomato and mozzarella cheese sausages and although they looked great, they lacked any flavour whatsoever. I was wondering if any forum member had any idea how I could increase the flavour of the tomato and cheese?
the recipe I used was as follows:

500 gramms of pork shoulder
100 gramms of sundried tomato
70 gramms of mozzarella
20 gramms of rusk
8 gramms of salt
5 gramms of white pepper
2 teaspoons of oregano
6 ice cubes
The sausages were just right for succulance but lacked the taste.

Any Suggestions?
Roy

[Paul Kribs]

Roy

to enhance the tomato flavour I would add a heaped teaspoon of concentrated tomato paste/puree to the mix. This will bring out the tomato taste but tends to be a bit acid. It would need the addition of some sugar, but not too much, probably a flat teaspoon at most.. or maybe a couple of teaspoons of balsamic vinegar.

As for the mozzarella, I must say I find it lacking in flavour at the best of times and would substitute it with Feta, which is stronger and a bit salty.

Regards, Paul Kribs

[aris]

I'd add more salt, or maybe MSG - or try some harissa paste.

What percentage of fat was in your sausage? This can affect the flavour quite a bit.

[royt]

Paul and Aris Many thanks in responding to my plight I have as you suggested added a teaspoon of tomato puree and substituted Feta cheese along with some sugar. I have as Aris suggested increased the salt to about 10 gram bearing in mind feta is a salty cheese also I have added a teaspoon of mustard to see if it would enhance the cheese. The fat content of the mix was just right and that area was not a problem. I bought a large bag of MSG when I visited that big chinese supermarket in Streatham about 4 years ago and never got around to using it. Of course when you want it you cannot find it. hence the mustard. This new mix is now infusing in the fridge and I will post the taste results ASAP.

[Colinlp2000]

Hi all

Heres a recipe that we have been using for some time:


5-lbs ground pork
3/4-lbs whole milk mozzarella, cut into �� cubes
1-bunch Italian parsley, finely chopped
6 �-oz sun-dried tomatoes in oil, coarsely chopped
1-tbsp dried basil
1-tbsp fennel seed
1-tbsp coarse black pepper
1-tbsp salt
1-tbsp ground coriander
�-cup dry white wine

Well we like them, see what you think. We got this from http://lesleycooks.tripod.com/sausage/sausage.htm