Bulk Italian Sausage
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Bulk Italian Sausage
  Italian    Sausage    Pork  
Last updated 6/12/2012 1:11:21 AM. Recipe ID 38816. Report a problem with this recipe.
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      Title: Bulk italian sausage
 Categories: Pork, Sausage
      Yield: 1 Servings
 
  2 1/2 lb Pork shoulder, butt portion,
           -trimmed and cut into large
           -chunks
    1/2 tb Coarse kosher salt
      1 tb Dried anise
    1/2 ts Freshly ground black pepper
    1/8 ts Cayenne pepper
    1/2 ts Dried oregano
    1/2 ts Dried thyme
      2 tb Water
    1/2 lb 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  on Mar 20, 1997
  
  Recipe 




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Recipe ID 38816 (Apr 03, 2005)

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