Bulk Italian Sausage (#1878)

Serves
Ready
3
1
Hours
Prep
Cook
30
Minutes
30
Minutes
Categories
Italian Pork Sausage Main
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Ingredients

  • 2 1/2 pounds Pork Shoulder butt portion, trimmed and cut into large chunks
  • 1/2 Tbsp Kosher Salt
  • 1 Tbsp Star Anise dried
  • 1/2 tsp Black Pepper freshly ground
  • 1/8 tsp Cayenne Pepper
  • 1/2 tsp Oregano dried
  • 1/2 tsp Thyme dried
  • 2 tablespoons Water
  • 1/2 pound Pork Fat cut into large chunks
  • 4 cloves Garlic peeled

Directions

  1. Put the pork into a large bowl.
  2. Add the salt, anise, peppers, oregano, thyme, and the water.
  3. Mix well to coat the meat.
  4. 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.
  5. The italian sausage may be stored for up to 5 days in the refrigerator or 6 months in the freezer.
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