Recipe for Bulk Italian Sausage

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1/2 lb	Pork shoulder, butt portion, trimmed and cut into large chunks
1/2 tbl	Coarse kosher salt
1 tbl	Dried anise
1/2 tsp	Freshly ground black pepper
1/8 tsp	Cayenne pepper
1/2 tsp	Dried oregano
1/2 tsp	Dried thyme
2 tbl	Water
1/2 lb	Prok fat, cut into large chunks

Instructions:

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

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