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.