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Ingredients
- 2 1/2 lb Pork shoulder, butt portion, trimmed and cut into large chunks
- 1/2 Tbsp. Coarse kosher salt
- 1 Tbsp. Dry anise
- 1/2 tsp Freshly grnd black pepper
- 1/8 tsp Cayenne pepper
- 1/2 tsp Dry oregano
- 1/2 tsp Dry thyme
- 2 Tbsp. Water
- 1/2 lb Prok fat, cut into large chunks
- 4 x Garlic cloves, peeled
Directions
- Put the pork into a large bowl. Add in 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 possibly 6 months in the freezer.
- YIELD: 3 pounds bulk sausage meat (6 c.) By Sean Coate
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 749g | |
| Calories 1068 | |
| Calories from Fat 456 | 43% |
| Total Fat 50.67g | 63% |
| Saturated Fat 17.18g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 4019mg | 167% |
| Potassium 2528mg | 72% |
| Total Carbs 8.26g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.16g | 0% |
| Protein 137.32g | 220% |
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