This sweet Italian sausage recipe uses anise instead of fennel to produce the distinctive licorice flavor we associate with pizza and red sauce sausage. It also adds the flavors of thyme and oregano to the mix. It's one of my dad's favorites.
This is basic fresh sausage made in the Italian style but without any added pepper for heat.
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.
Some people really prefer the taste of anise to fennel. If you don't already have a preference, give it a try to find out for yourself.
The addition of the thyme and oregano in this sausage making recipe gives variety and another layer of flavor beyond the basic Italian sausage we are used to.