Mozzarella and Sun dried Tomato Pork Sausage

Mozzarella and Sun dried Tomato Pork Sausage

• 800 gms pork scotch fillet 1.75 lbs
• 400 gms pork rashers skin removed, 0.9 lbs
• 15 gms salt 1 tablespoon, scant
• 115 ml white wine infused with 1 smashed garlic clove for at least 1 hour
• 125 gms mozzarella cheese shredded, 4.5 oz, fresh
• 75 gms sun-dried tomatoes thinly sliced and drained, 2.5 oz
• ½ tbsp oregano
• ½ tbsp black pepper freshly ground
• sausage casing soaked in tepid water and rinsed, edible

Pan frying

• 160 ml white wine 2/3 cup
• water