Ingredients
- 4 garlic (cloves peeled)
- 1/2 prok fat
- 650 gr pork shoulder
- 30 ml water
- 7 gr anise (dried)
- 4 gr coarse kosher salt
- 1 gr black pepper (freshly ground)
- 1 gr oregano (dried)
- 1 gr thyme (dried)
- 1 gr 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)
