hahabogus > wrote:

>What if you made your own Italian suasage and pre ground the fennel? That
>way you'd get the taste but not the seed. Of course you'd have to reduce
>the amount of fennel used if you ground it. (cut to climatic music and
>surf crashing on the rocks).

I'm not sure about reducing the amount of fennel. I find
that one pound of ground pork can absorb a huge about of
ground fennel ... 3 tablespoons or more. For whatever reason
it's a flavor combination you can really go heavy on.

Steve