Bulk Italian Sausage recipe with photos

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Bulk Italian Sausage

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Submitted by:

jaspence

.	Prep 30 min.	Cook 30 min.	Ready In 1 hrs
	3 lbs

Trans-fat Free, Low Carb, Sugar-Free

Metric measurements

Ingredients

2 1/2	pounds	pork shoulder	butt portion, trimmed and cut into large chunks
1/2	tablespoon	kosher salt
1	tablespoon	anise	dried*
1/2	teaspoon	black pepper	freshly ground
1/8	teaspoon	cayenne pepper	*
1/2	teaspoon	oregano	dried*
1/2	teaspoon	thyme	dried*
2	tablespoons	water
1/2	pound	pork fat	cut into large chunks
4	cloves	garlic	peeled

* not incl. in nutrient facts

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.

First published: 1996-01-27 last updated: 2013-04-21

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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?

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