ITALIAN SAUSAGE
	I love it here in Illinois, truly I do. It's no exaggeration when I say I feel like I've walked into a Norman Rockwell painting. But let me conduct a little survey here... has anyone ever seen an Italian in a Norman Rockwell painting? No, I thought not. They pronounce it Eyetalian, for crying out loud. Makes my fillings hurt every time I hear it. And Eyetalian food to the Rockwellians is tomato soup with too much garlic and oregano, poured over egg noodles. You can find Italian sausage here in the grocery stores, to be sure, but it just doesn't taste right. Here, then, for all those Eyetalian strangers in strange lands, is a recipe for the real thing. Grok. Combine: 2 1/2 lbs ground pork (or beef, veal, or combination) 1 TBS each anise and fennel seed 1 tsp each basil and parsley flakes 2 tsp salt 1/4 tsp minced garlic 1/2 tsp black pepper If all pork is used, use paprika to color. This will make sweet sausage; if hot sausage is desired, add red pepper flakes and/or cayenne to taste.
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