Mozzarella and Sun dried Tomato Pork Sausage

• 800 gms – 1.75 lbs. pork scotch fillet
• 400 gms – 0.9 lbs. pork rashers skin removed
• 15 gms – 1 tbsp scant salt
• 115 ml – ½ cup white wine infused with 1 smashed garlic clove for at least 1 hour
• 125 gms – 4 ½ oz. fresh mozzarella shredded
• 75 gms – 2 ½ oz. sun dried tomatoes thinly sliced and drained
• ½ tbsp oregano
• ½ tbsp freshly ground pepper
• Edible sausage casing soaked in tepid water and rinsed

Pan frying

• 160 ml – 2/3 cup white wine
• water