Bulk italian sausage

Yield: 1 Servings

Measure Ingredient
2½ pounds Pork shoulder, butt portion,
Trimmed and
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
4 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

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