Fancy Anise Sweet Italian Sausage

This sweet Italian sausage recipe uses anise instead of fennel to produce the distinctive licorice flavor we associate with pizza and red sauce sausage. It also adds the flavors of thyme and oregano to the mix.

source	Lets-make-sausage.com
categories	meat, sausage, italian
yield
prep time
total time

INGREDIENTS

5 lbs boned pork shoulder (pork butt)

2 ½ Tbsp of dried anise

1 Tbsp of pickling salt

1 tsp of fine ground black pepper

1 tsp dried thyme

1 tsp dried oregano

1 cup ice water

[for Hot sausage]

2 tsp red pepper flakes

INSTRUCTIONS

1. Trim the pork, cut it into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder.

2. Combine the spices in a 1 quart container and mix with the 1 cup of ice water.

3. Pour the spice and water combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

4. Once the sausage is fully mixed, either stuff it into casings or make it into patties or bulk packages.

5. This sausage should be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.

NOTES

Some people really prefer the taste of anise to fennel. If you don't already have a preference, give it a try to find out for yourself. The addition of the thyme and oregano in this sausage making recipe gives variety and another layer of flavor beyond the basic Italian sausage we are used to.