Thank God for the scaling feature on this site! No home cook is going to risk 20# of pork just to try something. The text looked excellent so I scaled to 8 servings (2# of meat). After reading ALL comments, I omitted the salt and increased some of the seasonings. (I'll post again with my FINAL edition.) For now, my method changes include using fresh garlic to replace garlic salt, less paprika as it is mostly coloring, more black pepper, olive oil for veggie oil, skipped the anise [don't have any] and increased the fennel and doubled+ the red pepper flake. I lightly toast and grind fennel seed and half of the red pepper flake. I'm on my third small batch and with #4 I'll get it perfect for my taste. Let's be clear here: There is nothing wrong with the original and it IS perfectly suitable for a mass-feeding or commercial use. On a much smaller scale, I usually test once as-is and if it has potential, begin to make it a personal recipe. I eliminated the extra salt, not for health reasons, but because I don't like that much and most end-use dishes for this sausage mixture already have plenty. I toast and grind fennel seed to smooth the texture and to extract more flavor per unit. [This is not essential.] The red pepper flake and black pepper are the 'heat' sources and very personal, your mileage may vary. (A great alternative is White Pepper, which tends to have more zing.) Five Stars, based on great ingredients and potential when Sm. batch is adjusted to personal taste. *****
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Thank God for the scaling feature on this site! No home cook is going to risk 20# of pork just...