Bulk italian sausage
Yield: 1 Servings
Ingredients:
- 2 1/2 lb Pork shoulder butt portion Trimmed and Cut into large chunks
- 1/2 tb Coarse kosher salt
- 1 tb Dried anise
- 1/2 ts Freshly ground black pepper
- 1/8 ts Cayenne pepper
- 1/2 ts Dried oregano
- 1/2 ts Dried thyme
- 2 tb Water
- 1/2 lb Prok fat cut into large Chunks
- 4 Garlic cloves
Instructions:
peeled 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
