Italian Sausage
Instructions:
trimmed and cut into large chunks, 1 tablespoon dried anise, 1/2 pound pork fat, cut into large chunks, 1/2 tablespoon coarse kosher salt, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon freshly-ground black pepper, 1/8 teaspoon cayenne pepper, 2 1/2 pounds pork shoulder, butt portion,, 2 tablespoons water, 4 garlic cloves, peeled.
Put pork into a large bowl. Add salt, anise, peppers, oregano, thyme and water. Mix well to coat meat. Work seasoned pork, pork fat and garlic through a meat grinder using the disc with the largest holes, alternating ingredients as you grind. This sausage may be kept in the refrigerator for up to 5 days or in the freezer for 6 months. Enjoy Italian Sausage!
Put pork into a large bowl. Add salt, anise, peppers, oregano, thyme and water. Mix well to coat meat. Work seasoned pork, pork fat and garlic through a meat grinder using the disc with the largest holes, alternating ingredients as you grind. This sausage may be kept in the refrigerator for up to 5 days or in the freezer for 6 months. Enjoy Italian Sausage!