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 pork into a large bowl. Add salt, anise, peppers, oregano, thyme and water. Mix well to coat meat. Work seasoned pork, pork fat and garlic through a meat grinder using the disc with the largest holes, alternating ingredients as you grind. This sausage may be kept in the refrigerator for up to 5 days or in the freezer for 6 months.

Makes 3 pounds.