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 prok 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.

YIELD: 3 pounds bulk sausage meat (6 cups)