Bulk Italian Sausage Recipe

• 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

1. Put the pork into a large bowl.
2. Add in the salt, anise, peppers, oregano, thyme, and the water.
3. Mix well to coat the meat.
4. 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.
5. The Italian Sausage may be stored for up to 5 days in the refrigerator or possibly 6 months in the freezer.
6. YIELD: 3 pounds bulk sausage meat (6 c.) By Sean Coate

pork shoulder, kosher salt, anise, freshly grnd black pepper, cayenne pepper, oregano, thyme, water, prok fat, garlic

Taken from cookeatshare.com/recipes/bulk-italian-sausage-94992 (may not work)