Sundried Tomato Garlic Pork Sausage

Daniel M. Pliska • May 23, 2021

Butchering, cooking, Uncategorized

Sundried Tomato Garlic Pork Sausage

Sausage is enjoyed all over the world and is a great way to use up the trim from fabrication of larger pieces of meat. In my fabrication (butchering) class at Ozarks Technical Community College I teach the fresh sausage making technique. Although my recipe Sundried Tomato Garlic Pork Sausage calls for using pork butt here…

Sausage is enjoyed all over the world and is a great way to use up the trim from fabrication of larger pieces of meat. In my fabrication (butchering) class at Ozarks Technical Community College I teach the fresh sausage making technique. Although my recipe Sundried Tomato Garlic Pork Sausage calls for using pork butt here I used the trimmings when I broke down a whole end to end pork loin. Shown here in the image.

Useable cuts from a whole end to end bone in pork loin are pork chops, boneless pork loin roast, pork tenderloin, sate meat, and trim that I use for pork sausage.

In this recipe I use an additional technique of brining the trim in a salt and sugar solution prior to grinding the meat and stuffing the sausage casing. This step increases the flavor and moisture of the meat in the final sausage. I also tied the links in shorter lengths to create a more dramatic presentation once plated.

The next step I use is to poach the sausage in beer and onions prior to grilling the sausage. This also increases the flavor and is done so that the sausage does not burst open in high heat of the open grill.

Poaching the sausage prior to grilling will keep the sausage from bursting through the casing in the direct heat of the open grill.

Here is my recipe for the sausage:

Sun-Dried Tomato and Garlic Pork Sausage

By Chef Daniel Pliska CEC

Yield 3 1/2 Lbs

Ingredients:

3 Lbs Pork Butt cut in 1”x 1” strips Cured in brine for 4 hours

5 oz Sun-dried tomatoes Blanched reserve blanching liquid and reduce to 1 cup

5 oz diced white onions

1 oz chopped garlic

1/2 Tbl. Chopped fresh sage

1 Tbl. Chopped fresh rosemary

1 Tbl. Chopped fresh thyme

1/2 Tbl. Fennel seed

1 tsp. kosher salt

1 Tbl. Coarse ground black pepper

1/2 tsp. Sweet crushed red pepper

2 extra large eggs

1/8 cup Cornstarch

2 Tbl. Olive oil

1 cup Sun-dried tomato blanching liquid

Curing Brine:

2 Quarts Warm water

1 ½ cups Granulated Sugar

1 ½ cups kosher salt

2 Tbl. Crushed Red pepper flakes

2 Tbl. Coriander seed

2 Tbl. Fennel seed

1 Tbl. Crushed Star Anise pods

12 Each Bay leaves

2 Tbl. Cracked Black pepper

20 Sprigs Fresh Thyme


Method:

  • Sweat onion and garlic in olive oil until translucent
  • Add sun-dried tomatoes all herbs and blanching liquid and reduce until dry then cool to room temperature
  • Remove the pork from the brine and rinse off all of the spices
  • Add the sun-dried tomato herb mixture and chill
  • Progressively grind the meat thru a large die in a meat grinder then thru the medium size die
  • In a mixing machine mix in the eggs and the cornstarch and chill
  • Place in a sausage stuffer and fill pre washed casings then tie into lengths
  • Poach in beer, onions and water or broth
  • Grill or pan fry as desired.

The final plated dish is completed. Skewered sausages on toasted sliced baguette and country mustard coleslaw topped with a olive-caper relish accompanied with fried Yukon gold sliced potatoes.

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