Bulk Italian Sausage
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Saved in 9 recipe boxes and 9 cookbooks
Saved in 9 recipe boxes and 9 cookbooks
Metric measurements
* not incl. in nutrient facts
Ingredients
| 2½ | pounds | pork shoulder | butt portion, trimmed and cut into large chunks |
| ½ | tablespoon | kosher salt | |
| 1 | tablespoon | 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.
First published: 1996-01-27 last updated: 2015-02-09
