Sausage Recipes
Italian Sausage
Yield: 3 pounds
Ingredients
- 2 1/2 pounds pork shoulder, butt portion, trimmed and cut into large chunks
- 1/2 tablespoon coarse kosher salt
- 1 tablespoon dried anise
- 1/2 teaspoon freshly-ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons water
- 1/2 pound pork fat, cut into large chunks
- 4 garlic cloves, peeled
Instructions
- Put pork into a large bowl. Add salt, anise, peppers, oregano, thyme and water. Mix well to coat meat. Work seasoned pork, pork fat and garlic through a meat grinder using the disc with the largest holes, alternating ingredients as you grind.
- This sausage may be kept in the refrigerator for up to 5 days or in the freezer for 6 months.