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Bulk Italian Sausagepork, sausage 2 1/2 lb pork shoulder, butt portion, 1 trimmed and 1 cut into large chunks 1/2 tablespoon coarse kosher salt 1 tablespoon dried anise 1/2 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 2 tablespoon water 1/2 lb prok fat, cut into large 1 chunks 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
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