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  Bulk Italian Sausage
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 345
Ingredients:
2 1/2 lb Pork shoulder, butt portion,
Trimmed and
Cut into large chunks
1/2 tbsp Coarse kosher salt
1 tbsp Dried anise
1/2 tsp Freshly ground black pepper
1/8 tsp Cayenne pepper
1/2 tsp Dried oregano
1/2 tsp Dried thyme
2 tbsp Water
1/2 lb Prok fat, cut into large
Chunks
4 Garlic cloves, peeled
Instructions:
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. YIELD: 3 pounds bulk sausage meat (6 cups)
By Sean Coate on Mar 20, 1997

Recipe by: Homemade in the Kitchen
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