songbird wrote:

> Pamela wrote:
> ...
> > I find salami with fennel and sometimes anise, like Tuscan
> > Finocchiona, can be a bit too overpowering.
>
> i really like strong fennel or anise flavors.
> one reason i dislike many pre-made sausages is
> that they wimp out on spices. the one i recall
> so fondly is very strong garlic flavor along
> with the spices. it stands up well to saurkraut
> or pretty much anything with it.
>
>
> songbird

Thats why I took to making my own blend. I added all the different
things I like in sausage and put it in a jar ready for use.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's sausage seasoning
Categories: Xxcarol, Sausage
Yield: 1 Servings

2 ts Salt
2 ts Anise seed
1 ts Black pepper
1 ts Oregano
1 ts Ginger
1 ts Thyme
1 ts Garlic powder
1/2 ts Onion powder
3/4 ts Hot hungarian paprika

Hi all, this mix can be doubled and tripled and stored in a jar for
use.

Add this to ground pork, mix well. I normally add about 1 TB to a
1.5lb of ground pork but taste test that to see if it's more than you
want.

I make it into patties and freeze as is to cook when ready.

From the VB Kitchen of xxcarol: typed up 8Mar16

MMMMM