Bulk Italian Sausage Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Pork shoulder, butt portion,
Trimmed and,
Cut into large chunks,
1/2 tbsp: Coarse kosher salt,
1 tbsp: 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 tbsp: Water,
1/2 lbs: Prok fat, cut into large
Chunks,
4: Garlic cloves, peeled
Directions:
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 on Mar 20, 1997
Recipe by: Homemade in the Kitchen
Source from luhu.jp
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
Recipe by: Homemade in the Kitchen
Source from luhu.jp