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Bulk Italian Sausage
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 Pork 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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