| 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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