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Bulk Italian Sausage

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. Prep
30 min.
30 min.
Ready In
1 hrs
3 lbs
Trans-fat Free, Low Carb, Sugar-Free
Metric measurements


2 1/2pounds pork shoulder butt portion, trimmed and cut into large chunks
1/2tablespoon kosher salt
1tablespoon anise dried*
1/2teaspoon black pepper freshly ground
1/8teaspoon cayenne pepperVideo *
1/2teaspoon oregano dried*
1/2teaspoon thyme dried*
2tablespoons water
1/2pound pork fat cut into large chunks
4cloves garlicVideo peeled
* not incl. in nutrient facts


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.

First published: last updated: 2014-03-25


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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 102867% of calories from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 308mg 103%
Sodium 1097mg 46%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 152g
Vitamin A 1% Vitamin C 8%
Calcium 10% Iron 26%
* based on a 2,000 calorie diet How is this calculated?