|
|
Instructions |
|
|
|
Purchase the pork shoulder (in 2020 No frills had them for 1 dollar per
pound)
Debone them (you need 3, 8lbs roasts to get 10 lbs)
keep the fat, but remove the skin layer
You don't need extra fat if using the Pork shoulder
put through grinder (grandpa, dad) has the correct disk for his manual
grinder that he attaches to a his drill.
|
|
|
|
Once the meat has been ground, measure out 10 lbs of ground pork.
Place in a large bowl
Add the above ingredients and mix well. When you think your done mixing
mix some more
Fry a small amount and add more spices as needed.When we did it we
didn't use heaping tbsp so we added
1 more tbsp of salt
2 tbsp of garlic powder
1 sprinkle of cayenne
|
|
|
|
Put through sausage press, or make patties and freeze
You can also freeze the mixture in 1 or 2 Lbs bags. It all depends on
how you utilize the Italian sausage. We make patties and meat balls.
|
|
|
|
If buying from Maltese ask for 80% pork, 20% fat
|
|
|
|
Originally Submitted
11/2/2020
|
