🫙 From the Spice Rack
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 b...
italiansideeasy
Ingredients8 items
Ingredients
- 21/2 pounds pork shoulder, butt portion,
- 1/2tablespooncoarse kosher salt
- 1tablespoondried anise
- 1/2teaspoonfreshly-ground black pepper
- 1/8teaspooncayenne pepper
- 1/2teaspoondried oregano
- 1/2teaspoondried thyme
- 2tablespoonwater
Directions
- 1
Italian Sausage 2 1/2 pounds pork shoulder, butt portion, trimmed and cut into large chunks 1/2 tablespoon coarse kosher salt 1 tablespoon d
- 2
Add salt, anise, peppers, oregano, thyme and water
- 3
Mix well to coat meat
- 4
Work seasoned pork, pork fat and garlic through a meat grinder using the disc with the largest holes, alternating ingredients as you grind
- 5
This sausage may be kept in the refrigerator for up to 5 days or in the freezer for 6 months
- 6
Makes 3 pounds.