This is a recipe for a great pizza topping or ingredient for pasta sauce. I like to fry it all and freeze in portions for use as pizza topping.
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. - 14 Dec 2000 (Review from Allrecipes USA and Canada)
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. - 14 Oct 2004 (Review from Allrecipes USA and Canada)
To make this a little lighter (and maybe a little more cost effective, depending on how great your shopping skills are), you can substitute ground chicken or turkey for the ground pork and still have it come out tasting like italian sausage. This is one of my favorite go-to recipes for when I'm making breakfast sausage. Even my ground turkey/chicken hating husband loves this recipe. For a sweeter sausage flavor, I like to add either a tablespoon or so of brown sugar or maple syrup. - 09 Aug 2011 (Review from Allrecipes USA and Canada)