BULK 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

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.

Makes 3 pounds bulk sausage meat (6 cups)
Source: Homemade in the Kitchen