Bulk Italian Sausage

Yields:	3 lbs
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2 1/2	pounds	pork shoulder	butt portion, trimmed and cut into large chunks
1/2	tablespoon	kosher salt
1	tablespoon	anise	dried
1/2	teaspoon	black pepper	freshly ground
1/8	teaspoon	cayenne pepper
1/2	teaspoon	oregano	dried
1/2	teaspoon	thyme	dried
2	tablespoons	water
1/2	pound	pork fat	cut into large chunks
4	cloves	garlic	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.

This is a great recipe! It is a wonderful blend of my two favorites. It needs no changing, it is perfect just the way it is!