Oh, the memories that came flooding back to those restaurant years, except this time it was much more pleasant, because I wasn't stuffing 100 pounds of sausage, I was stuffing 3 ½ pounds. I’m a huge fan of all sausages, but I have to say that a good Italian sausage still has to be my favorite. With the bursts of fennel seeds or the sweetness from the brown sugar, to me, it’s the perfect balance and so good just eaten by itself.
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