*  Exported from  MasterCook II  *

                           BULK ITALIAN SAUSAGE

Recipe By     : Homemade in the Kitchen
Serving Size  : 1    Preparation Time :0:00
Categories    : Breakfast & Brunch               Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        pork shoulder, butt portion, trimmed and
                        cut into large chunks
     1/2  tablespoon    coarse kosher salt
   1      tablespoon    dried anise
     1/2  teaspoon      freshly ground black pepper
     1/8  teaspoon      cayenne pepper
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried thyme
   2      tablespoons   water
     1/2  pound         prok fat, cut into large chunks
   4                    garlic cloves -- peeled

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)

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