Omelet wrote:
> In article >,
> Scott > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Scott > wrote:
>>>
>>>> I've been using ground pork in my lasagna but next time I'm going to try
>>>> pork sausage in hopes of a little more flavor. My question is breakfast
>>>> sausage (Jimmy Dean) the same as the pork sausage that's sold in a tray
>>>> at the meat department? And I don't mean Italian sausage (can't stand
>>>> fennel.) The thought of using breakfast sausage just doesn't seen right.
>>> It would probably work, but personally, I'd use Italian sausage.
>> Is there such a thing as Italian sausage without the fennel flavor? Does
>> Italian sausage = pork sausage + fennel?
>
> Generally... unless you make your own. Making sausage is not exactly
> hard and it's a good thing as you can adjust it to taste. I make it
> with about 1/4 the salt usually called for to start. :-)
>
> If you don't like fennel, don't add it.

If you were making sausage for lasagna what spices would you add?