Recipe - Bulk Italian Sausage

2 One half pound Pork shoulder, butt portion,
trimmed and cut into large
chunks
One half tablespoon Coarse kosher salt
1 tablespoon Dried anise
One half teaspoon Freshly ground black pepper
1/8 teaspoon Cayenne pepper
One half teaspoon Dried oregano
One half teaspoon Dried thyme
2 tablespoon Water
One half pound 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) By Sean Coate
swcoate@peganet.com on Mar 20, 1997

Recipe by: Homemade in the Kitchen Posted to MCRecipe Digest V1 #614 by
Walt Gray waltgray@mnsinc.com on May 18, 1997