Ingredients
- 4 garlic (cloves peeled)
- 1/2 prok fat
- 2 1/2 pounds pork shoulder
- 2 tablespoons water
- 1 tablespoon anise (dried)
- 1/2 tablespoon coarse kosher salt
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon oregano (dried)
- 1/2 teaspoon thyme (dried)
- 1/8 teaspoon cayenne pepper
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)
