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Italian Sausage




  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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