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Italian Sausage


  • 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 pork fat, cut into large chunks
  • 4 garlic cloves, peeled


  1. Put pork into a large bowl. Add salt, anise, peppers, oregano, thyme and water. Mix well to coat meat. Work seasoned pork, pork fat and garlic through a meat grinder using the disc with the largest holes, alternating ingredients as you grind.
  2. This sausage may be kept in the refrigerator for up to 5 days or in the freezer for 6 months.

Yield: 3 pounds

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