|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: 2013-09-09
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