Recipe number 9260 is

Bulk Italian Sausage

The indredients are:
2 1/2 lb Pork shoulder, butt portion, Trimmed and 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 Chunks 4 Garlic cloves, peeled

The recipe yield is:
1 Servings

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 on Mar 20, 1997 Recipe by: Homemade in the Kitchen

Pork; Sausage

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