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3 lbs
suggest servings
| 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.
| % Daily Value* | |
| Total Fat 77.0g | 118% |
| Saturated Fat 27.0g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 1097mg | 46% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 76.0g | 152% |
| Vitamin A | 1% | Vitamin C | 8% | |
| Calcium | 10% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Common British and American cooking product (ingredient) equivalences ...
How lovely this oyster mushroom gravy! All my family love it, it was served with our roasted vegetables at Thanksgiving, they were delicious together, it is our family recipe.
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