(use 2 tablespoons of this Italian Seasoning per pound on meat)
4 tsp Fennel, toasted to a very light brown (2-3 minutes in a hot dry skillet)
1 tbs. Oregano
1 tsp Garlic powder
1/2 tsp Cayenne
1 tbs Salt
1 tsp Black Pepper
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Cube the meat into about ¾ inch cubes. This is typical when making sausage, it allows all the spices you add to come in contact with many of the meats cubed surfaces for even spicing throughout the sausage as you grind it.
In a large bowl add the cubed pork and bacon strips cut into 1/2 long pieces. Mix evenly.
To grind the mixture I used a small 3/16 inch diameter holes grinding plate. You can use a larger size if you prefer.
Shape the sausage into patties or into appropriate bulk portions and freeze.