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Bulk Italian Sausage




Source of Recipe


Internet


List of 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


Recipe



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)