I use a similar recipe. I think that recipe that CJV posted is a tad light on the salt and fennel. Here's a link to the mix I use:http://schmidling.com/itsaus.htmAs you can see by comparing, more salt and fennel and less oregano. Also, adds 2 oz red wine per lb. I think the red wine addition really makes a big difference - makes the Ital sausage flavor "pop".OleDoc
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