Bulk Italian Sausage

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Yield

3

lbs

Prep

30

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb, Sugar-Free
 
Metric measurements

Ingredients

pounds pork shoulder butt portion, trimmed and cut into large chunks
½tablespoon kosher salt
1tablespoon anise dried*
½teaspoon black pepper freshly ground
teaspoon cayenne pepperVideo *
½teaspoon oregano dried*
½teaspoon thyme dried*
2tablespoons water
½pound pork fat cut into large chunks
4cloves garlicVideo peeled
* not incl. in nutrient facts

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.

First published: last updated: 2015-02-09

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 102867% of calories 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?
 
 

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