Bulk Italian Sausage
Yield
3 lbsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
pork shoulder
butt portion, trimmed and cut into large chunks |
|
| ½ | tablespoon |
kosher salt
|
|
| 1 | tablespoon |
star anise
dried |
*
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 2 | tablespoons |
water
|
|
| ½ | pound |
pork fat
cut into large chunks |
|
| 4 | cloves |
garlic
peeled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
pork shoulder
butt portion, trimmed and cut into large chunks |
|
| 7.5 | ml |
kosher salt
|
|
| 15 | ml |
star anise
dried |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 0.6 | ml |
cayenne pepper
|
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 3E+1 | ml |
water
|
|
| 226.8 | g |
pork fat
cut into large chunks |
|
| 4 | cloves |
garlic
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.
