🫙 From the Spice Rack
Bulk Italian Sausage
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
italiansideeasy
Ingredients8 items
Ingredients
- 21/2 pounds pork shoulder, butt portion, trimmed and
- 1tablespoondried anise
- 1/2teaspoonfreshly ground black pepper
- 1/8teaspooncayenne pepper
- 1/2teaspoondried oregano
- 1/2teaspoondried thyme
- 2tablespoonwater
- 1/2poundprok fat, cut into large chunks
Directions
- 1
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 t
- 2
Add the salt, anise, peppers, oregano, thyme, and the water
- 3
Mix well to coat the meat
- 4
Work the seasoned pork, pork fat, and garlic through a meat grinder, using the disc with the largest holes and alternating ingredients as yo
- 5
The Italian Sausage may be stored for up to 5 days in the refrigerator or 6 months in the freezer
- 6
YIELD: 3 pounds bulk sausage meat (6 cups)