2 1/2 lb pork shoulder, butt portion,
1 trimmed and
1 cut into large chunks
1/2 tbsp coarse kosher salt
1 tbsp dried anise
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
2 tbsp water
1/2 lb prok fat, cut into large
1 chunks
4 garlic cloves, peeled
A Recipe for
Bulk Italian Sausage
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This Recipe for Bulk Italian Sausage is one of thousands in the Recipes-to-go Ethnic Cookbook.
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If you enjoy this Bulk Italian Sausage Recipe - you should enjoy the recipe collections you can find on the websites below:
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
He who lives by the sword eats with bloody hands. |
| Anonymous |
This is a recipe for Bulk Italian Sausage from the recipe cookbook of Recipes-to-go (Ethnic)
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
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)
By Sean Coate <swcoate@peganet.com> on Mar 20, 1997
Recipe by: Homemade in the Kitchen
Serves: 1
Bulk Italian Sausage Recipe brought to you by Recipes To-Go