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| 6 x ca. 450 g | Ground pork; fresh and lean |
| 2 Esslöffel | Fennel seed |
| 1 Esslöffel | pepper |
| 4 Esslöffel | parsley fresh, chopped |
| 6 | basil leaves fresh, chopped |
| 1 Teelöffel | oregano |
| 1 Tasse | Grated cheese; (optional) |
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Place all ingredients in a large mixing bowl. Mix well. (If making links it made 30-35 sausages.
The recipe suggests browning the sausage in hot oil and then cooking slowly in your spaghetti sauce. He suggests you can also make this recipe using chopped beef, veal, or turkey meat.
The original recipe in the book includes directions for making sausage links. From the book by Dom DeLuise "Eat This... It'll Make You Feel Better!", pp. 163-164. 641.5945 Deluise.
just
divide it in 1 1/2 pound portions and freeze it for spaghetti sauce, pizza, omelets, etc. We leave out the cheese. We also leave out the black pepper because I am allergic to it, so it must taste even better with the black pepper included.
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