*  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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