Reviewed: Aug. 28, 2006

I didn't change the recipe at all and it turned out great. It's a little on the mild side, but that's what I was looking for. Next time I'll probably double the spices for even better flavor.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Jul. 6, 2006

Wow. I was just looking for a way to use up the leftover ground pork from last night and I discovered the ONLY way I'll do italian sausage from now on. It's just as good as the stuff you get from the store and the ground pork I used was 96% lean. I didn't have anise, so I used fennel as a substitute like some other did and I discovered that I love the stuff. I even added extra. I left out the red peppers because of my picky seven year old, but did everything else according to the recipe. I wouldn't change a thing. Thank you!

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dani

Cooking Level: Expert

Living In: Castro Valley, California, USA

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Reviewed: Mar. 10, 2006

This turned out very well. I used 3 lbs. of lean ground turkey and doubled the spices except for the anise seed, since I didn't have any. I can't wait to use it in all my favorite sausage recipes. I've been looking for a good recipe to make turkey sausage with and this fit the bill. Next time I may add more spice.;)

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BREATHE_IN_DREAMS

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 13, 2005

Wonderful flavor. Good blend of spices. Really enjoyed. Thank you

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Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Apr. 30, 2005

This sausage is EXCELLENT and SO much healthier than commercial brands. I used 1-1/2 lbs. of regular ground turkey, and all the spices required for the 2 lbs. of pork, except that I cut the salt down to 1/2 tsp. and subbed 1/4 tsp. anise extract for the seeds. It made enough sausage topping for 2 large pizzas. VERY, VERY GOOD.

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COOKER476

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Reviewed: Dec. 9, 2004

I ended up using extra lean turkey (1g fat per serving) for this...and didn't like it at all!! :( I was hoping to use it in my lasagna (since lasagna is fattening in general, I was hoping to cut it down a bit!!) but it really didn't work well. In the future I may try regular fat turkey, or try lean ground pork. I really have faith that this will be a great recipe....just not with extra lean turkey!!

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 14, 2004

Absolutely wonderful. I used my own ground pork shoulder because it has an excellent fat to meat ratio that keeps the sausage moist without coming out greasy. Mix it up and put in the fridge overnight before either freezing or cooking so the flavors can mingle. I no longer buy store made sausage as I think this tastes much more superior than what is in the stores.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Aug. 3, 2004

I also used ground turkey breast. I also used fennel instead of anise- it's what I had & I do like it! Threw some in some spaghetti sauce. I'll bet it will be great on pizza. I'd like to try it with the pork- maybe. I dunno. Pork is kinda nasty- except for bacon!!!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: May 2, 2004

we used turkey instead of pork. this tastes just like store bought! thak you so much. i have been looking for a Italian sausage recipe to make since i can't have all the bad stuff they put in packaged sausages. it is a keeper. 1st recipe in my box. thank you Lee. kris :)

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CNANARUN

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Reviewed: Nov. 17, 2003

The best. I triple this recipe and freeze a in portions. I then mix with ziti or manicotti when I make it. I highly recommend this sausage recipe.

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T. Nesbit

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Reviewed: Oct. 22, 2003

This is a very good start to any recipe asking for italian sausage.

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KELLY H.

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Reviewed: Oct. 9, 2003

Great. I could not find the plain ground pork so I used the Jimmy Dean sausage. I added the spices as specified. It was very good. I froz the leftovers for another pie. Next time I will not cook the sausage mixture until quite done. It got a little black in the oven. But tasted great. I made, also from this site, Jays Signature pizza crust and the easy pizza sauce. I am from NJ the home of great Pizza Pie and this was mixture was just as good as we have here. I will make this again. Thanks

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Debsdolls

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Reviewed: Aug. 12, 2003

This is a very tasty sausage. I don't care for anise and substituted fennel seed. Since we had butchered a whole hog, I had the butcher prepare the fresh ground pork, and I made 10 lbs. of this recipe and froze it. Thanks, Lee, for this recipe and the one for breakfast sausage.

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MRSPOLLY

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Reviewed: May 15, 2003

The spices in this receipe are fabulous. Simply the best ever italian sausage I have ever tasted. Very flavorful but not overpowering. The aroma of this sausage is tantilizing.

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Kathy Wilson

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Jul. 4, 2002

Very good but would add fennel seed next time and bit of oil to moisten. I froze patties and cooked when needed.

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IRENEBUE

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Reviewed: Mar. 1, 2001

I use this for pizza topping as well. We can't use paprika or red peppers at my house but it was still wonderful!

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DIANAINAZ

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Reviewed: Dec. 14, 2000

This was great! I did not have any anise, so I substituted fennel seed- and left it whole. Very tasty! A bit too salty for our taste, next time I'll just reduce the amount.

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THEAUNT708

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