|2 1/2||pounds||pork shoulder||butt portion, trimmed and cut into large chunks|
|1/2||teaspoon||black pepper||freshly ground|
|1/2||pound||pork fat||cut into large chunks|
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: 2014-03-25
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles