Caprese “Tomato Mozzarella” Sausage – Dolce Vita with lots of flavor
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
In this article, you will learn how to make your own tomato mozzarella sausage. It is very quick to prepare.
If you enjoy Caprese, you will be delighted by this tomato mozzarella sausage! Juicy tomatoes, mozzarella, and delicate herbs combine to create a flavorful, summery sausage that is simply irresistible.
Whether grilled on its own, in a crispy bun, or sliced as a highlight in a fresh salad, this bratwurst is a real eye-catcher and adds variety to your plate.
If you’re looking for more creative bratwurst ideas, be sure to check out my recipe book “”24 Bratwurst Recipes For A Perfect Barbecue Experience”.
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you can find the complete tomato mozzarella sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Tomato mozzarella sausage – What do you need to make it?
With the right ingredients and a little patience, you can easily make this delicious caprese bratwurst.
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| Variant 1 | ||
| pork belly | 450 g | 45 % |
| pork neck | 350 g | 35 % |
| firm mozzarella | 100 g | 10 % |
| dried tomatoes | 100 g | 10 % |
| Variant 2: for cheese lovers | ||
| pork belly | 400 g | 40 % |
| pork neck | 300 g | 30 % |
| firm mozzarella | 200 g | 20 % |
| dried tomatoes | 100 g | 10 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| fresh basil | 15 g |
| fresh garlic | 4 g |
| black pepper | 2.5 g |
The fat content should be between 20 % and a maximum of 25 %.
The equipment to make tomato mozzarella sausage
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Sausage stuffer, grinder attachment or funnel
Use a sausage stuffer to fill the mixture into its casing. A stuffing attachment for your meat grinder or a hand funnel also works when you are starting out.
Natural casings / jars
The tomato mozzarella sausage is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
If you want to make tomato mozzarella sausage without casings, you can use jars and boil down the mixture.
Tomato mozzarella sausage – Step-By-Step Instructions
Follow these steps to make the perfect tomato mozzarella sausage.
Cut the pork belly and pork neck into mincer-sized pieces. You can vary the size depending on how big your grinder is.
Put the ingredients in the freezer for 1-2 hours. This will help you later when grinding and ensure that the mixture does not get too warm.
Peel the garlic cloves and remove the outer skin. You can either finely chop the garlic or use a grater or garlic press to make a fine paste.
Now you can mince the meat, mozzarella, basil, and dried tomatoes. Depending on how coarse or fine you want your sausage to be, you can use different mincing plates. To be honest, it’s completely a matter of taste. Personally, I use the finest mincing plate. But as I said… It has to taste good to you!
Add the spices to the mixture and mix the ingredients together. You can do this by hand or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes so that it binds well.
Next, put the pre-watered casing (approx. 30 min) on the sausage stuffer. Use pork casings caliber 28/30. In the end, it’s up to you whether you want to make thinner or thicker sausages. As with the degree of fineness, this is a matter of taste and can be decided by you.
Now fill the meat into the casing. To do this, hold the casing tightly on the filling spout and let it slowly fill up more and more. This part takes some practice. Don’t worry if it doesn’t go 100% right away. Important: Do not fill the casing too full, otherwise it will burst later when roasting.
Now turn the sausage. You can decide for yourself how big you want your sausage to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forwards a few times. Then leave out one length of sausage and repeat the process.
You can now fry the sausage. Optionally, you can also blanch it in salted water at 70 °C (158.0°F) for approx. 25 minutes (18 g salt per liter of water). Place the sausage in ice water to cool.
Your tomato mozzarella sausage is ready. Enjoy it. 😄
Frequently asked questions
What is the shelf life of your tomato mozzarella sausage?
What is the shelf life of your tomato mozzarella sausage?
The tomato mozzarella sausage can be kept in the refrigerator for about 3 days. You can also freeze it, which will extend its shelf life considerably. Don’t worry, it won’t lose any of its flavor.
Can I freeze the tomato mozzarella sausage?
Can I freeze the tomato mozzarella sausage?
Yes, it can be frozen without any problems and will keep for about 3–6 months when frozen.
Can I make tomato mozzarella bratwurst without the casing?
Can I make tomato mozzarella bratwurst without the casing?
Yes, you can shape the mixture into bratwurst without the casing and grill or fry it. You can find my bratwurst without casing recipe here.
Which tomatoes should I use?
Which tomatoes should I use?
Dried tomatoes (preserved in oil) are perfect because they have an intense flavor and don’t add too much moisture to the sausage. Make sure the oil is well drained. Fresh tomatoes only work if they are well seeded and dried.
Which mozzarella is best?
Which mozzarella is best?
A firm mozzarella is best. It has little water, so the sausage mixture does not become too moist.
Do I have to use fresh herbs?
Do I have to use fresh herbs?
Fresh basil leaves give a great aroma, but dried herbs also work well. It is important to adjust the amount of herbs so that they do not overpower the tomato and mozzarella flavor.
