Bulk Italian Sausage

Ingredients

2 1/2 lb pork shoulder, butt portion, 1 trimmed and 1 cut into large chunks 1/2 tbsp coarse kosher salt 1 tbsp dried anise 1/2 tsp freshly ground black pepper 1/8 tsp cayenne pepper 1/2 tsp dried oregano 1/2 tsp dried thyme 2 tbsp water 1/2 lb prok fat, cut into large 1 chunks 4 garlic cloves, peeled	Advertisements

Preparation
 
Put the pork into a large bowl. Add the salt, anise, peppers, oregano,
thyme, and the water. Mix well to coat the meat. Work the seasoned
pork, pork fat, and garlic through a meat grinder, using the disc
with the largest holes and alternating ingredients as you grind. The
Italian Sausage may be stored for up to 5 days in the refrigerator or
6 months in the freezer. YIELD: 3 pounds bulk sausage meat (6 cups)
By Sean Coate <[email protected]> on Mar 20, 1997

Recipe by: Homemade in the Kitchen

 

 
Servings: 1

 

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