I made this the low-fat way. I used the recipe for italian turkey sausage for the sausage (modified with a few other herbs) and used a 50/50 mix of egg beater eggs and regular eggs. Nobody could tell that it was low fat and it was delicious. What leftovers were left were even better as the flavors really blended well.

Reviewed On: Jan. 4, 2008

This turned out great. I added sage, basil, and thyme to the mix as well. My spice grinder long ago bit the dust so I chopped the fennel to a powder using a hand chopper, which worked fine. Tasted better than any I've bought and so much healthier.

Reviewed On: Jan. 4, 2008

Made this for Christmas eve dinner and it was fabulous. Had some difficulty in getting the salt to stick on the sides, but I must have had enough to make it work. I was expecting it to look like a cacoon. I took it out a little too soon (135) - I thought the temperature would keep rising as it sat. It didn't (low oven temp did't provide the extra heat, I guess) and it was a little rarer than I like. Perfect for everyone else at the table, though.

Reviewed On: Jan. 4, 2008