- by Daryl
- by Bill J
- by Phil (HawgHeaven) Lee
- by Lori "Barn Goddess" Frazee
I have made a bit of sausage in my time. And alot of it has been fresh Italian. However, I will no longer be mixing my own spices for this, because Checkered Past’s mix is better than anything I have made. Top quality mix…a little heat, low fennel content- just a well done Italian mix for 25 pounds of meat. Or…1.5 tablespoons per Lb for smaller batches.