Bulk Italian Sausage

* Exported from MasterCook II *

BULK ITALIAN SAUSAGE

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast & Brunch Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds pork shoulder, butt portion, trimmed and
cut into large chunks
1/2 tablespoon coarse kosher salt
1 tablespoon dried anise
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons water
1/2 pound prok fat, cut into large chunks
4 garlic cloves -- 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)

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