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Bulk Italian Sausage

Recipe name:
Bulk Italian Sausage

Recipe category:
Main Dish

What are your thoughts about this delightful dish?

Recipe detials:

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)

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Bulk Italian Sausage

My thoughts on bulk italian sausage needs more feedback as soon as possible for our hopefully get so I can decide for myself.