Reviewed: May 15, 2012

The best!

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Reviewer:

SUDEMERS

Cooking Level: Expert

Home Town: North Pole, Alaska, USA

Reviewed: Apr. 17, 2012

YUMMMMMM

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Reviewer:

ItalianBeef

Reviewed: Mar. 31, 2012

Thank you for an easy to put together and tasty sausage recipe! I used 2 lbs ground pork and 1 lb ground turkey and other than that, stuck to the recipe very closely. Next time, I will make it spicier by adding some cayenne pepper and more crushed red pepper flakes!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 21, 2012

After searching through dozens of sausage recipes, I chose this one because it just sounded "right" and there aren't any weird ingredients in here. My husband says it's the best he's ever had- way better than the good stuff we get from the local sausage maker. My daughter actually said "it tastes like sausage that floated down from heaven". She really loved it. I left out the fennel because I didn't have any. We didn't miss it. I think your spice mixture for this is really good. Thank you so much for sharing your wonderful recipe.

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Reviewer:

Realtor by day, Chef by night

Reviewed: Mar. 12, 2012

Absolutely the BEST Italian sausage I've ever had. I'm spoiled now and won't buy it at the store anymore. I looked up this recipe because we bought a half a pork and had a bunch of ground pork. We went through the sausage quickly, and now I look for pork steaks and roasts on sale, grind it up with my Kitchenaide and make the sausage. This is SOOOO easy, too.

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Reviewer:

birdinsun

Cooking Level: Expert

Home Town: Elma, Washington, USA

Reviewed: Feb. 6, 2012

Delizioso!! I love this recipe and was so excited when I happened upon it. I love it because it is made with quality ingredients and there is no guessing what is in it. The flavor is authentic and can be tweeked to preference. I couldn't find ground fennel seed and used whole and next time will find a way to grind them myself to better distribute the fennel flavor. I made 1/3 of the recipe and reduced everything by 1/3 with the exception of the fennel, I used the full amount. This really is a great recipe and I'm very happy to have it.

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Reviewer:

Linda (LMT)

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Feb. 4, 2012

4 stars because too salty. I calculated to 8 servings as I only had 2 lbs of ground pork. I didn't have red wine vinegar so I used a white balsamic. Because that has a sweetness to it I didn't add the little bit of brn sugar. I scaled the crushed red pepper back a bit and used a full tsp of oregano and thyme. I mixed all this and then froze it to use for lasagna another time. Today, after I cooked it up and tasted it; I was bummed that it was so salty (and I like salty food). I'll make it again but add only 1/2 salt called for. Then this will be 5 stars I'm sure. I'm hoping all the other ingredients in my lasagna mellow it out ...guess I'll find out soon as I'm cooking it for dinner tonight. Update: I added sausage to 1/2 of my lasagna and did notice how salty that side tasted. But...the next day, after re-heating...it was fine (strange). Anyway, I'll still go w/half the salt next time. If it could use more after cooking, I can add it; sure can't take it out though.

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Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Living In: Wadsworth, Illinois, USA

Reviewed: Jan. 26, 2012

This was really good! I did it a little different from the recipe. I forgot the pepper, used Italian seasoning for the basil, oregano and thyme because that's all I had in the pantry. I also didn't use ground fennel, but fennel seed. I used one tablespoon of brown sugar. Really good! We raise pigs, and when they're sent to freezer camp, I'm going to get the meat back so I can make our own sausage, and not pay someone else for preservative filled sausage. Absolutely going to make again!

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Reviewer:

Takes2long

Cooking Level: Expert

Reviewed: Jan. 22, 2012

This was a good base recipe. It was not sweet so next time I will add mush more sugar. I made 7 pounds and got 22 good links and about an extra loose lb. Thanks!

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Reviewer:

SHMONEY1

Cooking Level: Expert

Living In: Huntersville, North Carolina, USA

Reviewed: Dec. 27, 2011

Great recipe. I sadly didn't have fennel seeds, but even without them this was a great recipe. I used ground beef -- even though it says not to -- and it was still very good. I took the meat after seasoning it, mixed it up and cooked it into a crumble. Then I added stewed tomatoes, a bit of sugar and paste and made a great sausage meat sauce for my fresh made wheat pasta. Great meal!

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