In a small skillet over medium heat, toast the fennel seeds, shaking occasionally, until fragrant, about 3 minutes. Transfer the toasted fennel seeds to a plate to cool to room temperature.

Crush the toasted fennel seeds in a mortar and pestle or place them in a closed ziptop bag and bash them with a heavy object to crack the seeds.

In a large bowl, combine the ground pork, applesauce, salt, toasted fennel seeds, garlic powder, onion powder, basil, red pepper flakes, black pepper, and dried oregano.

Use your hands to combine everything really well until the pork is sticky and tacky. If you don’t want to get your hands dirty, you can mix the ingredients in a stand mixer with the paddle attachment.

Form a tiny patty and cook it in the microwave (for about 30 seconds on high) or fry it in a skillet. Taste it for seasoning and adjust if necessary. Cover the sausage and chill in the fridge for at least one hour and up to 2 days. You can also freeze the sausage mixture for up to 2 months.

You can use this meat in any recipe that asks for bulk Italian sausage or form it into patties and fry them up!