Italian sausage either has to have Anise or Fennel for it to meet the standard of identity. I like to use Fennel freshly cracked like ribka stated. If you want it mild then add Red Pepper. If you want hot then add Cayenne Pepper and Red Pepper in equal amounts. We used to use .50 pounds of each per hundred.
Pulling this out of my head after about 10 years, so bare with me.
Italian sausage per 100 hundred pounds meat.
1.5 lbs salt (to taste) Rule of thumb, don't go over 2 lbs.
1.0 lbs Fennel
.5 lbs dark red paprika
0.0625 lbs Black or (pinch more for White)
.1 lbs Garlic
.04 lbs Oregano
.2 lbs 1/16 (pizza) cut Red Pepper
If you want you can add water about 3 lbs to facilitate mixing. Or you can use wine, I prefer a Red about 2-3 lbs.
