Well if that the stuff which taste like liquorish think you doing the right thing in going lightly with it. Vividly recall trying to make some non Texanized hotlinks invented by some dipwad named Otis Boyd one time. He called for 2 t. Anise seeds for 5 lbs meat...gag heave sputter...tasted like a liquorish stick to me. That's when I quit following internet sausage recipes. Just a little too Eyetaliany if you get my drift. Sure you will do the right thing. Just goggled up the hotlink recipe now somebody has decided to add ground up beechnuts to the mix. Whut is a beechnut? Thanks.
bigwheel