Free Recipe Bulk Italian Sausage
Recipe Type: P Recipes
Recipe Preparation: freeze
Cooking Ingredients for Bulk Italian Sausage Recipe
2-1/2 lb Pork shoulder, butt portion,
-trimmed and cut into large
-chunks
1/2 tb Coarse kosher salt
1 tb Dried anise
1/2 ts Freshly ground black pepper
1/8 ts Cayenne pepper
1/2 ts Dried oregano
1/2 ts Dried thyme
2 tb Water
1/2 lb Prok fat, cut into large
-chunks
4 Garlic cloves, peeled
Bulk Italian Sausage Preparation
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) By Sean Coate <swcoate@peganet.com> on Mar 20, 1997 Recipe by: Homemade in the Kitchen Posted to MC-Recipe Digest V1 #614 by Walt Gray <waltgray@mnsinc.com> on May 18, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Bulk Italian Sausage?
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