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| 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 |
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.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
sounds good, yo