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Bulk Italian Sausage

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Bulk Italian Sausage

 

Yield

3 lbs

Prep

30 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 ½ pounds pork shoulder
butt portion, trimmed and cut into large chunks
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½ tablespoon kosher salt
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1 tablespoon star anise
dried
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½ teaspoon black pepper
freshly ground
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teaspoon cayenne pepper
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½ teaspoon oregano
dried
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½ teaspoon thyme
dried
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2 tablespoons water
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½ pound pork fat
cut into large chunks
4 cloves garlic
peeled
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Ingredients

Amount Measure Ingredient Features
1.1 kg pork shoulder
butt portion, trimmed and cut into large chunks
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7.5 ml kosher salt
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15 ml star anise
dried
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2.5 ml black pepper
freshly ground
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0.6 ml cayenne pepper
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2.5 ml oregano
dried
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2.5 ml thyme
dried
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3E+1 ml water
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226.8 g pork fat
cut into large chunks
4 cloves garlic
peeled
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 102867% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 308mg 103%
Sodium 1097mg 46%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 152g
Vitamin A 1% Vitamin C 8%
Calcium 10% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 
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