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Рецепт Bulk Italian Sausage
by Global Cookbook

Bulk Italian Sausage
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Ингредиенты

  • 2 1/2 lb Pork shoulder, butt portion, trimmed and cut into large chunks
  • 1/2 Tbsp. Coarse kosher salt
  • 1 Tbsp. Dry anise
  • 1/2 tsp Freshly grnd black pepper
  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Dry oregano
  • 1/2 tsp Dry thyme
  • 2 Tbsp. Water
  • 1/2 lb Prok fat, cut into large chunks
  • 4 x Garlic cloves, peeled

Инструкции

  1. Put the pork into a large bowl. Add in 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 possibly 6 months in the freezer.
  2. YIELD: 3 pounds bulk sausage meat (6 c.) By Sean Coate