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I was posting on the "Health & Nutrition" board for about meat grinders, etc.. I am planning on making another batch of Italian Sausage and I was told maybe I should post here too. I can see this is a better place for what I'm writing.

This is my second try at making some good Italian Sausages. I posted on the other board that I tried with a recipe, which turned out to be a little "Light". The amounts of the spices were too little and the sausages only had a hint of the true Italian Sausage. To a great extent, I had used the recipe from Voelkel's recipe:

“Old World Italian Sausage"

2 tea salt
1 tea black pepper
4 tea fennel seed
4 tea Oregano
1 tea garlic powder
1 tea red pepper (optional)
8 pounds boneless pork butt

I'm planning on grinding a smaller amount of sausage but I need a lot more taste for these jewels. 4 teaspoons of fennel will not cut the taste with 8 pounds of pork.

So, how much other spices can be included on the meat.

I have to also mention that I haven't found any Old World Italian Sausages when I lived there. I have worked in Venice region, Latina, south of Rome, and a long time in Naples. I found a meatball once in Naples but never any sausages.

This board does seem good though. The Thai sausage sounds nice and after I get the Italian sausage, I would like to try the Thai.

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