Bulk Italian Sausage
211
Ingredients
| 2 ½ | pounds |
pork shoulder
butt portion, trimmed and cut into large chunks |
|
| ½ | tablespoon |
kosher salt
|
|
| 1 | tablespoon |
star anise
dried |
* |
| ½ | teaspoon |
black pepper
freshly ground |
|
| ⅛ | teaspoon |
cayenne pepper
|
* |
| ½ | teaspoon |
oregano
dried |
* |
| ½ | teaspoon |
thyme
dried |
* |
| 2 | tablespoons |
water
|
|
| ½ | pound |
pork fat
cut into large chunks |
|
| 4 | 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.
