Yield: 1 Servings
Measure | Ingredient |
---|---|
2½ pounds | Pork shoulder, butt portion, |
\N \N | Trimmed and |
\N \N | Cut into large chunks |
½ tablespoon | Coarse kosher salt |
1 tablespoon | Dried anise |
½ teaspoon | Freshly ground black pepper |
⅛ teaspoon | Cayenne pepper |
½ teaspoon | Dried oregano |
½ teaspoon | Dried thyme |
2 tablespoons | Water |
½ pounds | Prok fat, cut into large |
\N \N | Chunks |
4 \N | Garlic cloves, peeled |
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 <swcoate@...> on Mar 20, 1997 Recipe by: Homemade in the Kitchen