| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Pork, Sausage | 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, 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 <swcoate@peganet.com> on Mar 20, 1997 Recipe by: Homemade in the Kitchen Posted to MC-Recipe Digest V1 #614 by Walt Gray <waltgray@mnsinc.com> on May 18, 1997
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