Great sausages, strong with fennel and black pepper, just like we had them in Sicily. I did use more salt, 1 1/2 ts per pound.
Hi Glitter! thank you for sharing your recipe .. i tried it and it is excellant! I add a little shake of crushed red pepper flakes to the batch make into patties & freeze..nice old world flavor, reminds me of Nonna's house :-) thank you again, JozyPozy
Someday I hope to be brave enough to try this recipe (Where does one get "casings"??)... I always am worried about what ACTUALLY goes into premade sausages (quality of meat etc.) and think it's awesome that you make your own! Kudos to you glitter!