This is my favorite Italian sausage recipe for times when I want to spice things up a bit.
I like things hot, usually the hotter the better, so be warned.
You can always cut back on the red pepper for a milder product, but at least give this a try before you do.
One thing that I have found is that the slower and longer you cook the finished product, the spicier the sausage becomes. If you grill it quickly, the heat stays reasonable.
This sausage should be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.
This recipe makes a pretty spicy sausage. I like it especially well when it's grilled and served with grilled vegetables (onions and bell peppers are great) and a drizzle of olive oil on a hard Italian roll.