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Bulk Italian Sausage

Bulk Italian Sausage

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Submitted by jaspence

YIELD

3 lbs

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

2 ½ 1.1
POUNDS KG PORK SHOULDER
butt portion, trimmed and cut into large chunks
½ 7.5
TABLESPOON ML KOSHER SALT
1 15
TABLESPOON ML STAR ANISE
dried *
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
0.6
TEASPOON ML CAYENNE PEPPER
½ 2.5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML THYME
dried *
2 3E+1
TABLESPOONS ML WATER
½ 226.8
POUND G PORK FAT
cut into large chunks
4 4
CLOVES CLOVES GARLIC
peeled

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 1028 67% 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?
Trans-fat Free, Low Carb, Sugar-Free
 
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