Title: Bulk Italian Sausage
Categories: Breakfast Pork Sausage
Yield: 1 Servings

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

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)

Recipe By : Homemade in the Kitchen

From: Sean Coate Date: 20 Mar 97 Eat-L List (Recipes And Food Folklore) Ä

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