Bulk italian sausage
1 Servings
Ingredients
| Quantity | 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 |
| Chunks | ||
| 4 | Garlic cloves, peeled | |
Directions
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