Reviewed: Apr. 14, 2012

I used half venison and half pork in this recipe was awesome! Used it on pizza and in spaghetti and even those who hate venision love this.

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Reviewer:

Donna

Reviewed: Jul. 9, 2011

Len, you're a genius. I cook with this both bulk and cased. Used an uncased version in the Pizza Balls recipe and it turned out great. Mild, but savory. A hands-down favorite.

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4 users found this review helpful

Reviewer:

cunanse

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: Springville, Utah, USA

Reviewed: May 1, 2010

wonderful recipe will definitly be a top recipe in my box. I did sub the water for red wine. I didn't have any mace but it's on my list. Thank you for this great one will be used over and oer again.

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Reviewer:

gypsylea

Reviewed: Sep. 13, 2007

I've tried several recipes for Italian sausage and this one is by far the best. I scale it to one pound of pork, reduce the salt to 1 tsp and add a teaspoon of fennel. Perfect sausage without fillers for half the price! Thanks for sharing!

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19 users found this review helpful

Reviewer:

swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

Reviewed: Sep. 1, 2007

I used this recipe as a base to make 1lb. of sausage using ground pork (so I reduced all the ingredients by about 1/5th). I couldnt find star anise so I used a couple drops of pure anise oil. It worked great and turned out wonderful! Update: we use this recipe all the time and love it! We just made a "sausage seasoning mix". We bumped the servings up to 40, added 1/2 an anise star (ground in the coffee grinder), added 1t paprika, teaspoon fennel, and doubled the black pepper. We just add 1 heaping tablespoon of the mix to a pound of meat. Delicious!

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11 users found this review helpful

Reviewer:

TREEMOM

Cooking Level: Expert

Reviewed: Feb. 25, 2007

I used ground venison, I forgot to have it made into sausage this year. It turned out GREAT! Used it in biscuits and gravy, and will use it tonight in a stuffed pizza. Added a pinch of Italian seasoning.

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17 users found this review helpful

Reviewer:

Kate

Reviewed: Sep. 25, 2006

I love the depth of flavor this sausage has. I grind my own pork shoulder because the grocery store's ground pork is always bit and pieces of not very good meat. I added a little basil and oregano for this. Refridgate over night before stuffing so the flavors meld more. Makes divine spaghetti sauce!

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23 users found this review helpful

Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

Reviewed: Nov. 13, 2005

Ver good. Enjoyed the spices, nice flavor. Husband really enjoyed and he is fussy about Italian sausage. Thank you. Update: I made Sweet and Hot meatballs with this sausage and waterchestnuts, with a sweet sauce of maple syrup and cider vinegar. My kids loved this at Thanksgiving as an appetizer and now I am making again for Christmas. Thank you

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9 users found this review helpful

Reviewer:

Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

Reviewed: Jul. 1, 2005

easy and good

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Reviewer:

DEROWILLY

Reviewed: Oct. 26, 2004

Very tasty. We use ground turkey or chicken instead of ground beef. Since beef has more flavor than poultry, I will use this seasoning blend often to kick up the flavor.

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11 users found this review helpful