Tonight, I made a double batch of maple breakfast sausage. I used Nature’s Hollow sugar-free maple syrup and 2 tsp of dried sage (1 tsp for the amount in the recipe) instead of the fresh sage. I crushed the fennel seeds a bit in a mortar and pestle since I thought it’d be nicer than whole. Anyway, the seasoning mix is wonderful and, as the recipe writer says, not spicy despite the chili flakes. I’m going to freeze most of the sausage so I’ll be eating this for a while.