Bulk Italian Sausage
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Bulk Italian Sausage
  Italian    Sausage    Pork  
Last updated 6/12/2012 1:11:21 AM. Recipe ID 38816. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Bulk italian sausage
 Categories: Pork, Sausage
      Yield: 1 Servings
  2 1/2 lb Pork shoulder, butt portion,
           -trimmed and cut into large
    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
      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

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 38816 (Apr 03, 2005)

[an error occurred while processing this directive]